For the tangerine cinnamon top cake, first prepare the base. To do this, beat the egg whites until almost stiff, add the sugar and continue beating until you have a firm, glossy mixture. This takes about 10 minutes.

Gradually stir in the egg yolks. Add the pudding powder to 100 g flour and mix, then fold thoroughly into the egg mixture with a whisk.

Pour the sponge mixture into a springform pan (26 cm), smooth it out, bake at 200 °C for 15 minutes and let it cool in the springform pan.

In the meantime, drain the tangerines in a sieve. Take out 12 nice pieces and put them aside for the decoration. Spread the rest on the baked and cooled base.

Soak the gelatine in cold water. Whip the whipped cream until stiff. Mix sugar, vanilla sugar, cinnamon and curd until smooth. Squeeze the gelatine and melt it in a ladle held in a warm water bath.

Mix the gelatine with the curd. To do this, stir the dissolved gelatin into one tablespoon of the curd mixture, then stir in another two tablespoons.

Stir the gelatine mixture thoroughly into the remaining curd mixture, then add the whipped cream. Spread the whipped topping over the tangerines and refrigerate the tart for at least two hours.

To decorate, remove the cake from the springform pan, place on a cake plate, whip the remaining whipped cream (with cream stiffener, if desired), place 12 dots on the top of the cake and serve.

Tangerine Cinnamon Top Cake

For the floor:

For the filling:

For the decoration:

Instructions:

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