Tangerine mousse torte

Sponge cake

(basic recipe for a 30 x 40 cm pan)

6 eggs

6 Tbsp sugar

4 Tbsp flour

1/2 Tbsp baking powder

 

Tangerine cream

2 cups tangerine juice

6 egg whites

1 cup sugar

2 cups heavy cream

1 cup strained yoghurt

9 gelatin sheets

How to make a sponge cake

Separate the yolks from the whites and beat into a light me­ringue. Mix the yolks, sugar and flour and scrape the batter into a pan lined with wax paper, Bake at 160° C for about 15 minutes. Let cool well, invert the pan and carefully peel off the paper liner from the sponge cake. Fora dark-coloured sponge cake add 3 Tbsp of cocoa.

Tangerine cream: Soak gelatin in cold water for 5 min­utes until softened. Drain well and stir with 3-4 Tbsp boiling water until dissolved. Add tangerine juice. Whip heavy cream and set in refrigerator. In blender beat egg whites into thick meringue. Transferto large bowl and mix with yoghurt, tangerine· juice and gelatin, stirring in sugar until dissolved. Fold in whipped cream, stirring gently so mixture doesn't separate. Lastly, slowly blend in the meringue. (After baking and cooling) cut sponge cake to the dimensions of cream mold, place in the bottom and cover with cream. Refrigerate for 6-8 hours. Unmold and serve garnished with tangerine zest

 
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