A simple but delicious cake recipe:
1. boil milk with an eighth of a liter of water, butter, 1 pinch of salt and sugar. Add flour all at once and stir with a wooden spatula until a white coating appears on the bottom and the dough comes off the bottom of the pan as a dumpling. Cool the dough for 2-3 min and transfer to a food processor form. Gradually add the eggs, stirring until you have a shiny, smooth dough. Spread the dough in 4 portions in a circle (26 cm ø, 2 mm thin) on a baking sheet lined with parchment paper or a baking mat.
(Bake one after the other in the heated oven on the 2nd rack from the bottom at 240 degrees for 12-15 minutes until golden brown (gas 4-5, convection oven 10-12 minutes at 230 degrees). Remove from the oven and cool on racks.
Remove the peel from the clementines and divide them into individual fillets, removing the white skin as much as possible. Mix 100 g apricot jam, 4 tbsp orange liqueur and clementines in a work bowl. Stir through remaining jam and remaining orange liqueur and brush three of the bases with it.
Whip the cream with cream stiffener and powdered sugar until stiff. Place one choux pastry base in a cake springform pan (26 cm ø) and spread with a little whipped cream. Spread 2/3 of the clementines evenly on the whipped cream and top with a little whipped cream. Place the second choux pastry base on top and press lightly until smooth. Again first with S