* 240 g DIRA mandarin puree * 100 g sugar * 430 g cream * 8,5 g gelatine (5 sheets gelatine platinum) * 150 g mandarin orange pieces (can)
Heat approx. 100 g of the mandarin puree with sugar to 40°C and dissolve the soaked gelatine in it.
Add the rest of the mandarin puree and mix with the whipped cream.
Finally, fold in the mandarins and place in the cake ring.
* 300 g DIRA mandarin puree * 50 g sugar * 4 g gelatine (2 sheets gelatine platinum)
Add the rest of the mandarin puree and pour onto the cake.