Ingredients
Instructions
Prepare the dough - in a bowl, whisk the eggs with granulated and vanilla sugar. Whisk first at medium speed and later at the highest speed to obtain a nearly white mass beaten into a foam. Slowly add sifted flour with baking powder and lemon zest by spoonfuls. Gently whisk. Pour the dough into a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 15 - 20 minutes.
Prepare the filling. Whisk the whipped cream until stiff. Carefully fold in lightly drained mandarins with sugar. Spread the filling evenly on the baked and cooled dough and refrigerate for a while to set.
Prepare the jelly. In a saucepan, cook the juice from both compotes, add water to make a total of 750 ml. Add sugar and vanilla sugar. Mix well in the fruit base and bring to a boil. The result should be a beautiful smooth cream. Once the jelly slightly cools, pour it over the filling and let it cool.
