Kilimanjaro cake ingredients for 10 servings:
biscuit:
5 eggs,
170 grams of sugar,
100 grams of flour + 30 grams of thickener,
30 grams of cocoa + 1 baking powder.
50 grams of margarine.
Filling:
a can of tangerines or peaches,
6 deciliters of sweet cream,
60 grams of powdered sugar,
6 sheets of gelatin.
Preparation
Beat the egg yolk longer with half the amount of sugar.
Beat the egg whites with the other half of the sugar and add to the yolk.
Mix flour, thickener, cocoa and powder and add spoon by spoon to the mixture. At the end, stir in the margarine. Line a 26 cm diameter cake tin with greaseproof paper, pour the mixture and bake for 30 minutes at 190 Celsius.
Remove from the mold, cool and cut horizontally.
Cut one leaf into 16 triangular slices.
Soak gelatin in water. Drain the tangerines and cut them into cubes. Whip the cream with sugar and add the melted gelatin.
Stir in 3/4 of the tangerines gently with a spoon. Leave 1/3 for decoration.
Cover the domed bowl with plastic wrap, pour the filling, level and cool in the refrigerator.
Turn the contents onto a round biscuit crust, remove the foil and stick the biscuit slices on the dome.
On top of the Kilimanjaro cake, in the center where there is a hole, place sliced tangerines and sprinkle with powdered sugar.
