Total Time: Approximately 10 minutes
For the homemade base, beat the eggs and hot water with a hand mixer at maximum speed for 1 minute until the mixture is frothy.
Mix the sugar with the vanilla sugar and sprinkle, stirring for 1 minute.
Beat for another 2 minutes until creamy. Mix the flour with the cornstarch and baking powder and work gradually from the lowest level.
Bake in a springform pan lined with baking paper on the middle shelf at 175 – 200 °C top/bottom heat until the sponge is lightly browned, looks like cotton, and is no longer shiny (after 20 – 30 minutes).
Leave to cool on a wire rack.
Mix the sour cream with the cream and stir in the powdered cream of heaven.
Mix the drained mandarins with the cream and distribute the mixture on the base of the cake (use a pastry cutter).
Refrigerate the cake for at least 2 hours.
Note:
Sour cream can also be partially replaced with low-fat yogurt.
Tip: It’s especially quick if you use a purchased biscuit base.
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