Creamy Mandarin Orange Cake - cooking recipe

Ingredients

5 None medium eggs
3/4 cup sugar
None Pinch salt
1 tsp vanilla extract
1/3 cup butter, softened, plus extra for greasing
1 tsp baking powder
3.5 oz poppy seeds, ground
3/4 cup all-purpose flour
2 tbsp powdered gelatin
2 1/2 cups heavy cream
2 cups cottage cheese
2/3 cup vanilla yogurt
1 x 14 oz can mandarin oranges, drained, patted dry and chopped
1-2 tbsp pistachios, crushed

Preparation

Preheat the oven to 425\u00b0F. Grease and line a medium rectangular springform cake pan with parchment paper. Place the eggs in bowl with 9 tbsp of cold water, the sugar, salt, vanilla extract and butter. Beat for 5 mins with an electric mixer.
Mix together the baking powder, poppy seeds and flour. Fold into the egg mixture. Spoon into the cake pan and level the surface. Bake for 10-12 mins until cooked through. Remove from the oven and allow to cool in the pan for 10 mins. Turn out, remove the parchment paper and allow cake to cool completely on a wire rack. Return to the cake pan.
Soak the gelatine in cold water according to package instructions. Transfer to a small saucepan and over a very low heat, melt slowly. Do not let the mixture boil. Allow to cool slightly.
Beat the cream until stiff peaks form, then stir in the cottage cheese and yogurt. Stir 2 tbsp of the mandarin oranges into the cream mixture. Stir in the gelatin. Spoon mixtures over the cake and level the surface. Chill for 2 1/2 hours.
Remove from the pan. Just before serving, top with remaining mandarin oranges, sprinkle with pistachios and cut into squares.