Orange Tartlets with Chocolate Sponge on Orange and Ginger Foam

(approx. 25 min.):

Mix marzipan with sour cream or crème fraiche until smooth. Peel the oranges and cut into slices.

Cut out circles from the sponge cake base with a glass (diameter approx. 6 centimeters). Brush one base with marzipan mixture, place 1 orange slice on top, brush one base with marzipan mixture and place it on the orange slice, brush another amount on top and place an orange slice on top.

Coat the outside of the tartlet with a thin layer of marzipan, then roll in toasted almonds. Leave the tartlet to cool.

Whip egg yolks with sugar and orange juice over hot water until creamy, season with ginger.

Pour on flat plate as a mirror, cut tartlets in half and place on top. Drip the foam with raspberry puree and twirl with a wooden stick – garnish with mint croissants.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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