Coffee Cake with Honey and Tangerines

For the coffee cake, beat the eggs, honey and sugar until foamy, then beat in the butter. Mix the flour, starch and baking powder together and fold into the egg mixture together with the coffee.

Then pour into a springform pan lined with baking paper and bake in a preheated oven at 180°C for about 40 minutes.

Allow the base to cool and divide into two parts.

In the meantime, prepare the cream for the coffee cake.

Whip the cream with the cream stiffener until stiff and then fold into the curd.

Mix the gelatine into the mixture according to the package instructions and sweeten with honey to taste.

Drain the tangerines, chop them a little and mix them into the whipped cream and curd mixture.

Surround the bottom cake layer with a cake ring and spread the whipped cream mixture on top.

Place the other cake layer on top and refrigerate the finished coffee cake for 3 hours.

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