Exotic Vanilla Cream Pie

For the Exotic Vanilla Cream Cake, preheat the oven to 175 degrees Celsius top/bottom heat. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Mix yogurt, oil, eggs, vanilla sugar, sugar and lemon zest.

Then fold in flour with baking powder, smooth out the mixture in the pan and bake for about 55-60 minutes. Test with a chopstick.

Let cool. Peel and mash mango, squeeze tangerines, scoop out passion fruit and mix everything. Add lemon juice and put everything in a saucepan and simmer gently.

Soak 6 sheets of gelatine in cold water, squeeze out and dissolve in the mixture. Cut the cake base in half. Place a cake ring around one base and spread the exotic cream on top. Place in the refrigerator and allow to set.

Whip the cold Qimiq Vanilla Whip until double. Spread the second cake layer with apricot jam. Cut a tangerine into small pieces and spread on top.

Spread about one third of the cream on the tangerines. Remove the cake base with the exotic cream from the cake ring and place it on the first base.

Spread the remaining vanilla cream on the top and sides. Refrigerate the exotic vanilla cream cake.

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