INGREDIENTS:
100 g almond speculoos
3 eggs (size M)
100 g sugar
125 g flour
1 level teaspoon of baking powder
6 sheets of gelatin
2 cans (314 ml each; drained weight: 175 g) Mandarin oranges
900 g Whipped cream
2 packets of vanilla sugar
100 ml Cointreau (e.g. orange liqueur)
100 g hazelnut brittle
60 g almond flakes
1 tbsp powdered sugar
Baking paper
PREPARATION:
Chop 1-50 g of speculoos. Separate eggs. Beat the egg whites with 3 tablespoons of water until stiff, while adding the sugar. Stir in egg yolks one at a time. Mix the flour and baking powder, sift over the egg cream and fold in the speculoos. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it out. Bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: level 2) for about 20 minutes. Let cool down.
2- Remove the base from the mold and cut it in half horizontally. Place a cake ring around the bottom layer. Soak the gelatine in cold water. Drain the tangerines in a sieve. Beat 700 g of whipped cream until stiff and sprinkle in the vanilla sugar. Squeeze out the gelatine and put it in a small pot with the Cointreau. Heat gently until the gelatine has dissolved. Stir 2 tablespoons of cream into the gelatin mixture. Stir everything into the remaining cream.
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