|50 g||Oat flakes|
|50 g||Icing sugar|
|50 g||Baking powder|
|500 g||Ricotta cheese|
|200 g||Dida Boža tangerine spread|
|500 g||Whipping cream|
|4 pieces for decoration||Tangerine|
|5 g||Fresh mint|
|for decoration||Dida Boža Goji berries|
Use butter, one egg, icing sugar, cocoa, baking powder, flour, oat flakes and grated ginger to make dough. Leave in the fridge for 30 minutes to rest. Roll out cooled dough to a thickness of 1 cm. Use moulds to make small circles and place them on wax paper. Bake the dough in a preheated oven at 165 °C/330 °F (about 15 minutes).
Add sugar and some whipping cream to the 3 egg yolks that we previously separated from egg whites. All together pound by hand on steam until the mixture triples in volume, but be sure the temperature reaches more than 65 °C/150 °F but not more than 80 °C/175 °F . Add Dida Boža tangerine spread and gelatine to the mixture. Gelatine shall first be soaked in water. Put the ricotta cheese in a bowl, add the cream of egg yolks and make a smooth mixture. Slowly add whipped cream and beaten egg whites to this mixture.
Put the cream of tangerine and ricotta cheese on the baked cakes and decorate with fillet of tangerine, Dida Boža goji berries and fresh mint.