Ingredients

Source

Directions

Melt butter and let cool down. Preheat oven. Line spring form Ø 24 cm with parchment paper and grease.

sponge mixture: Whisk eggs and hot water until foamy, add sugar and whisk for two minutes. Mix flour, starch and baking powder, sift and carefully fold into the egg mixture. Then add the melted and cooled butter. Pour into the springform tin and pop into the oven.

:top-/bottomheat: 180°C
:fan: 160°C
:gas: mark 2-3
:Backzeit: etwa 25 minutes
:Read your oven instructions

Remove rim, and turn bottom onto lined wire rack, remove bottom and cool. Carefully remove the parchment paper and give the sponge flan onto a plate. Turn spring form rim around the flan.

Filling: Drain mandarin oranges, save the juice and measure 100 ml for the topping. Dice the fruit. Prepare glaze according to package instructions with sugar and juice. Fold in the fruit and spread on the sponge flan and cool. Whip cream with stabiliser and vanilla sugar and spread on the cooled mandarin oranges.

Topping: Prepare dessert mix according to package instructions – use 200 ml juice instead of water- and whisk until foamy. Stir in the yogurt and spread half of the cream onto the whipped cream. Cool at least one hour before serving. Carefully remove the springform rim.

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