Whipped Cream Cake

A great cake recipe for any occasion:

Preheat electric oven to 175 °C. For the dough, cream butter with sugar, salt and lemon zest until very creamy. While doing this, gradually add eggs and continue working until sugar is dissolved.

Sift the flour mixed with baking powder and almond kernels on top and quickly stir into the dough. Spread the dough in a greased and crumb-covered springform pan of 26 cm diameter and bake on the middle shelf of the hot oven for 25 to half an hour.

Remove the cake ring and cool the cake on a rack without the metal bottom.

For the filling, drain tangerines well in a sieve, reserving the juice. Soak the gelatin according to package directions. Mix the curd with the vanilla sugar, egg yolks, sugar, juice of one lemon and four tablespoons of tangerine juice (from the can) until the sugar is dissolved.

Allow the gelatin to melt at a moderate temperature (or in a water bath) while stirring, cool a little and stir in three tablespoons of curd mixture. Whisk this amount into the remaining curd cream and place in the refrigerator for a short time. In the meantime, whip the egg whites with salt until stiff and two cups of whipped cream until very stiff. Fold both loosely into the curd cream as soon as it begins to gel. Finally, fold in the mandarins.

Divide the cake base once horizontally and place one half on a cake plate. Place the cake ring around the

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