ingredients

For the biscuit base:

3 eggs

2 tablespoons of hot water

125 grams of sugar

1 sachet of vanilla sugar

75 grams of flour

75 g of corn starch

2 teaspoons of baking soda

For the cream:

300 grams of cream

300 g of sour cream

2 packs of powdered cream (paradise cream lemon)

2 cans of mandarins

preparation

Total time approximately 10 minutes

For a homemade base, beat the eggs and hot water with the hand mixer at maximum speed for 1 minute until the mixture is frothy.

Mix the sugar with the vanilla sugar and sprinkle, stirring for 1 minute.

Beat for another 2 minutes until creamy. Mix the flour with the cornstarch and baking powder and work gradually from the lowest level.

Bake in a springform pan lined with baking paper on the middle shelf at 175 – 200 °C top/bottom heat until the sponge is lightly browned, looks like cotton and is no longer shiny (after 20 – 30 minutes) .

Leave to cool on a wire rack.

Mix the sour cream with the cream and stir in the powdered cream of heaven.

Mix the drained mandarins with the cream and distribute the mixture on the base of the cake (use a pastry cutter).

Very tasty too:  simply amazing! Lemon yogurt cake

Refrigerate the cake for at least 2 hours.

Sour cream can also be partially replaced with low-fat yogurt.

Tip: It’s especially quick if you use purchased biscuit base.