Tangerine Yogurt Cake

Place the sponge cake base on a plate, spread the surface and the edge with the apricot jam passed through a sieve. Place a cake ring or the cake ring around the base.

Soak gelatin in cold water for 10 minutes, then let it melt in the drained water while stirring at low temperature. Stir into the yogurt. Season yogurt with juice of one lemon and tangerine liqueur.

Spread the yogurt mixture evenly over the base and set in the refrigerator. This will take a couple of hours.

In the meantime, drain the tangerine fillets. Cover the cake with the mandarin orange pieces. Leave a circle in the center, sprinkle some of the pistachios there. Press the remaining pistachios to the edge of the base.

Tip: Use creamy natural yogurt for an even finer result!

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