Mandarin Cake

Beat the whole egg and the egg white from the second egg with sweetener using a blender.

Extract juice from the mandarins using a juicer, or blend them and strain through a fine sieve or cheesecloth.

Add the freshly made juice, melted butter, flour, and baking powder to the beaten eggs. Mix thoroughly until well combined. The batter should have the consistency of heavy sour cream.

Spread the batter evenly into a square shape on a silicone baking mat. Bake in the oven at 180°C (350°F) for 15-20 minutes, keeping an eye on your specific oven.

Once the sponge cake is ready, cut out pieces in any desired shape.

Prepare the custard. Combine milk, egg yolk, and cornstarch in a saucepan. Heat while stirring constantly (don't worry, the custard will be runny at first and then thicken up suddenly). Once the custard is ready, add sweetener and mix well.

Assemble the cake: sponge – custard – sponge – custard.

To decorate, grate chocolate using a fine grater or finely chop it with a knife. Sprinkle it over the top of the cakes.