Mandarin Cream Cake: Cake and Crisp Speculoos Meringue Bake Together Over a Light Sour Cream Filling

Instructions

1. Preheat the oven to 350°F (180°C) (conventional, top and bottom heat). Line a deep baking sheet (or an adjustable frame about 11×14 inches / 28×36 cm) with parchment paper.

2. Cake layer: In a bowl, beat the softened butter, 100 g sugar and the vanilla until pale and fluffy.

3. Beat in the 4 egg yolks one at a time, beating each for at least 30 seconds.

4. In another bowl, mix the flour and baking powder. Briefly mix it into the butter mixture on low speed, together with the milk.

5. Spread the finished batter evenly on the prepared pan. It is sticky; use a spatula dipped in water to help.

6. Meringue: In a clean bowl, beat the 4 egg whites with the pinch of salt. When they begin to foam, slowly add the 150 g sugar mixed with the speculoos spice. Beat to stiff, glossy peaks.

7. Gently spread the meringue over the raw batter on the pan. You can make "peaks" with a spoon.

8. Bake at 350°F (180°C) for about 20 minutes. The meringue should be golden and firm.

9. Leave the baked sheet on the pan to cool completely.

10. Cream: Drain the mandarins well.

11. In one bowl, stir the sour cream with the 60 g sugar until smooth.

12. In a second, tall bowl, whip the cold heavy cream together with the instant stabilizer (20 g) until stiff.

13. Carefully fold the whipped cream into the sweetened sour cream with a spatula. Finally, fold in the drained mandarins lightly.

14. Assembly: Cut the cooled sheet (with the meringue) exactly in half.

15. Put one half on a tray and set a cake ring or frame around it (or return it to the pan).

16. Spread all the mandarin cream evenly over this bottom layer.

17. Carefully cover with the second half, meringue side up.

18. Refrigerate the cake for at least 2 hours so the cream sets completely.