Tangerine Cardinal Slices

For the mandarin cardinal slices, first line a baking tray with baking paper. First beat the egg whites with a mixer, and then add the granulated sugar and starch. Continue beating the mixture until it has a firm stand and draws shiny peaks.

Then place the mixture in a piping bag (without a nozzle) and pipe 6 white stripes (evenly spaced lengthwise) onto the baking sheet. There should be 2 white stripes right next to each other in the middle.

Now preheat the oven to 180 °C top/bottom heat.

Then beat the yolks with the eggs and sugar until it is a light yellow creamy thick mass. Now mix the flour with the baking powder, sift onto the mixture and fold in carefully. Put the sponge mixture into a piping bag and pipe it into the empty spaces on the baking tray. The tray should now bake in the oven for about 20-25 minutes and then cool completely.

Now divide the dough lengthwise in the middle and place one half on the tray with the smooth side facing up. Brush with the slightly warmed jam.

Next, drain the tangerines in a sieve and then cut them into small cubes. Now whip the cream, add the sugar, fold in the mandarin cubes and spread the mixture on the base.

Then put the lid on and store the mandarin cardinal slices in a cool place until consumption.

Preparation Tip:

If you like, you can also dust the mandarin cardinal slices with powdered sugar.

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