Teardrop Cake

For the teardrop cake, knead together all the ingredients for the dough and pour into the mold. Raise the edge.

Stir through the ingredients for the curd mixture. Pour everything into the mold over the dough. Now spread the drained mandarin pieces evenly over the cake (will sink in).

Preheat the oven to 180 degrees and bake for 75 minutes on the 1st rack.

Meanwhile, make a very firm meringue from the egg whites and sugar. Whip until sharp peaks form.

Remove the cake and spread the meringue mixture evenly over the cake. Later, place in the oven for another 10 minutes. The meringue should just take on some color (not turn brown).

Let the cake cool down. Only then remove it from the mold. If the whole thing has worked, then the meringue will start to “weep” after about 1 hour.

Preparation Tip:

Instead of tangerines, you can use other fruit for the teardrop cake.

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