Mandarin Slices with Vanilla Sauce

To make the tangerine slices for the shortbread base, knead the sifted flour with the butter, sugar and lemon zest. Form into a parcel, cover with cling film and place in the refrigerator for 1/2 hour.

Then roll out the dough thinly on a high baking tray lined with baking paper. Prick the shortbread base a few times with a fork and bake at 190 degrees convection oven, 15 – 20 minutes.

For the sponge cake base, separate the eggs, beat the egg whites, gradually add the sugar and beat until firm.

Stir in the egg yolks and fold in the sifted flour with a whisk. Bake the sponge mixture, smoothing it out on another baking sheet lined with baking paper, for about 12-15 minutes.

Immediately remove from the oven, cover with another sheet of baking paper, turn out of the tray and let cool. The baking paper prevents too much moisture from escaping and the base from becoming too dry.

Drain the mandarins, reserving the juice, drain well. Cook the cake glaze according to instructions. You can also use the juice for this, which is best run through a hair sieve.

It will not be completely clear but tastes very good as a glaze. Now spread the jam thickly on the shortbread base in the high tray.

Place the sponge cake base on top. Place the tangerines in rows on top, pour the glaze over them and leave to cool. In the meantime, prepare the custard.

Take a little liquid from the milk

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