Try this delicious cake recipe:
1 hour (without cooling time)elaborate For the sponge:
Beat egg whites until firm, sifting in the sugar. Add yolks and continue beating a little. Sift flour and cocoa and fold in. Fill into a 28 cm cake pan and bake in the oven at 160 °C for about half an hour. Now cool for about 15 minutes.
For the cream:
Stir yogurt, sour cream and powdered sugar. Soak the gelatine in cold water, then squeeze it out and let it melt in warm orange liqueur. Add to the cream while it is still hot. Whip the cream until stiff and mix with the cream.
Cut the sponge horizontally. Place the top on the lattice and roll in with the pasta walker. Lift up diamond lattice and slide sponge cake lattice onto large sheet of plastic wrap. Place sponge lattice with foil in baking dish mold, fill with cream and top with tangerine fillets (24 pieces left for garnish). Place the sponge cake (from the grid) on the Krem mold. Place the second cake layer on top and weigh it down.
After 4 hours, turn out onto a plate and decorate the edge with whipped cream and tangerine fillets.