Champagne Cake with Tangerines

A cake recipe for all foodies:

Separate eggs. Whip egg whites and 2 tbsp. water until stiff. Allow sugar to trickle in. Fold in egg yolks, flour and baking powder. Fill the bottom of a

cake springform pan (26 cm ø) with parchment paper. Pour in the dough and bake in a heated oven (electric oven 175 °C / gas mark 2) for approx. 20 minutes. Remove from the pan, cool the cake. Drain the tangerines. Whip sparkling wine and cream powder with the whisk of a hand mixer for 4-5 min. until creamy. Whip 1/2 l whipping cream, add firming agent, whip whipping cream until stiff. Fold into the champagne cream. Close the edge of the mold around the base. Cover the base with tangerines, except for a few for decoration. Spread cream on top and chill for about 3 hours. Shortly before serving, whip the remaining whipped cream until stiff, place in a piping bag with a star-shaped nozzle and pipe as tuffs on the edge of the cake.

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