Summary

Ingredients

For the dough:

• 30 g butter
• 2 egg (s)
• 1 pinch (s) salt
• 100 g suar, fine
• 60 g flour
• 3 tablespoon cocoa powder, unsweetened

For covering:

• 200 g chocolate, white
• 125 g crème fraîche
• 600 g cream cheese
• 130 g powdered suar
• 1 packet vanilla sugar
• 2 cans mandarin (s), (drained weight 350g)
• 50 g chocolate, white, chilled - for the arnish

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Instructions

1. Biscuit Dough:
2. Beat the egg whites with the salt until stiff. Melt the butter and let it cool down.
3. Mix the sugar and egg yolks into the whipped egg whites, stirring constantly.
4. Mix the flour with the cocoa powder, sieve and fold into the mixture with the melted and cooled butter.
5. Spread the mixture in a springform pan lined with baking paper, 26cm, and bake in a preheated oven at 175 degrees for 20 minutes.
6. Let the sponge cake in the mold cool down a little, then take it out of the mold and let it cool completely.
7. Covering:
8. Drain the mandarins well.
9. Break the chocolate and melt it with the creme fraiche over a very low heat.
10. Mix the cream cheese, powdered sugar and vanilla sugar until smooth, then stir in the cooled chocolate cream. Finally add 300g of the well drained mandarins.
11. Distribute the mixture evenly on the sponge cake base and smooth it out.
12. Spread the remaining mandarins on the cake.
13. Cover the cake in the refrigerator for at least 6 hours. Then carefully remove from the mold.
14. Use a knife to slice the well-chilled chocolate into fine shavings and use them to garnish the cake.