Tangerine Pot Pie

For the tangerine pot pie, separate the eggs, beat the yolks with the vanilla sugar and the freshly grated lemon zest until foamy. Beat the egg whites until firm, meanwhile gradually add the sugar, add salt.

Stir the flour into the yolk mixture and then fold in the snow. Pour the dough into a cake tin (24 cm) and bake in a preheated oven at 200 °C for about 20 minutes.

For the curd cream, mix the curd with powdered sugar until smooth, add sour cream, powdered sugar, lemon juice and vanilla sugar and mix everything well.

Soak the gelatine in cold water, melt it with a little warm water, squeeze it well and add it to the curd mixture. Line the cake ring with foil so that the curd mixture does not stick to the cake ring.

Now spread the curd mixture in the cake ring on the cooled sponge cake and chill in the refrigerator for several hours. Drain the tangerines, collect the juice, and cover the entire curd layer with them.

Make the jelly according to package directions, but replace water with the collected tangerine juice. Spoon onto the tangerines, then chill again.

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