Mandarin Cake

Prepare cake in advance (night before is good)

Make 2 egg genoise sponge in cake pan night before and freeze.

Genoise sponge with oil (2 egg recipe). Cut with 1cm base, reserve the remainder

Prep Ingredients

Drain and reserve 6 segements

In a 250ml pyrex cup combine and set aside.

Prepare cake pan

Sling,plate,parchment,cake sponge. (Cause I don’t have acetate strips and a cake ring) Take 60cm length of saran wrap and fold in half lengthwise. Place along a diameter of the cake pan to use as a sling.

Place metal or hard plastic disc on top.

Cut 50cm x 8cm piece of parchment. Measure using scrap parchment distance between base and top of the pan. Fold parchment strip lengthwise so that it is approximately the height of the pan, less the base.

Cut relief cuts to this folded line every 2cm or so. (24 cuts) Butter top edge of pan so that parchment sticks. Place parchment into cake pan folding using relief cuts so that it curves around the bottom perimeter.

Place 1cm cake base on top of parchment relief tabs.

Prepare Bavarian

Base In large mixing bowl (4L+) combine and stir until sugar dissolved.

Melt and add gelatin Microwave gelatin for 10 seconds, and then in 5 sec increments until dissolved and clear.

Should by 140F/60C.

Mix well into yogurt mixture.

Whip cream Whip and add sugar when soft peaks is reached, whip further until stiff.

Combine yogurt and whipping cream until almost homegenous.

Fold in 1 cup of whipping cream into yogurt mixture using kitchen aid whisk, but by hand.

Fold in rest of cream using spatula, before it gets complete homogeneous add drained oranges and finish folding.

Add drained oranges, finish folding.

Spoon in bavarian into prepared cake pan. Garnish with reserved orange segments.

Chill until stiff.