Summary

Ingredients

For the sponge cake base:

• 2 large egg (s)
• 80 g suar
• 80 g flour

For the cream:

• 0.5 ½ cup cream
• 0.5 ½ bar chocolate

For covering:

• 10 sour cherries, from the glass, also more
• 10 tangerine (s), also more
• Cocoa powder, for dusting

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat.
2. Biscuit base:
3. Beat the eggs with a hand mixer until foamy, add the sugar, stir until the mixture is white and foamy, it may take a few minutes. Spread the dough evenly on baking paper and bake for about 7 minutes at 200 ° top and bottom heat. Let the bottom cool down.
4. Cream:
5. Melt the chocolate. Beat the cream and fold in the chocolate. Let cool in the fridge.
6. Halve the sour cherries.
7. Cut circles or squares out of the biscuit with a glass, mug or a suitable small shape. 2 circles are required for each serving.
8. Press a cut-out piece of biscuit onto the bottom of the glass or mold. Spread a thin layer (approx. 0.5 cm) of chocolate cream on top. Spread 6 halved cherries on top of the cream. Spread a thin layer of cream again. Place the second piece of biscuit on top of the cream. Brush with cream. Place a few mandarins on top of the cream. Spread cream on top.
9. Let it cool in the fridge, cut along the edge of the tin with a knife, turn it over on a plate and let the tartlet slide onto the surface. Place a second board or plate on the tartlet and turn it over with swing. If that fits, push the mold on it again and only remove it shortly before consumption. Decorate with cocoa powder or as you like.