Mandarin Cake with Ricotta Cream

For the mandarin tart with ricotta cream, coat a tart pan with Kronenöl Spezial with fine butter flavor and dust with flour. Preheat oven to 160 °C (top and bottom heat).For the sponge, beat eggs, powdered sugar, salt, vanilla sugar and grated lemon zest until well foamy (min. 10 min.). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly.Sift flour and fold into the mixture.Pour into the cake tin and bake in the oven on the middle shelf for about 20 minutes. Remove from oven and let cool well. Place the drained tangerine wedges close together on the cake base.For the ricotta cream, whip the whipped cream and chill. Soak the gelatine in plenty of cold water. Stir ricotta and powdered sugar until smooth. Bring the lemon juice to the boil and dissolve the well squeezed gelatine in it. Mix with the ricotta mixture and carefully fold in the chilled whipped cream. Pour everything on the cooled cake base and smooth it. Chill for about 4 hours.For the tangerine jelly, soak gelatin in plenty of cold water. Finely puree tangerine wedges, tangerine juice and honey. Squeeze gelatin well, mix with 2 tablespoons of the pureedmandarin mixture and dissolve while warm, but do not boil. Mix with the remainingmandarin mixture and spread over the cooled cream.Chill the mandarin tart with ricotta cream for about 1 hour and lift out of the mold.

Preparation Tip:

Mandarin tart with ricotta cream is a fruity light dessert.

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