Preliminary note: To give a square: 1 square cake pan with sides 18 cm long and 5 cm high. On parchment paper with a pencil draw two rectangles with a width of 20 cm and a length of 31 cm. From the finished biscotti, cut two squares each 18 cm side length for bottom and top and 4 side walls with 18 cm side length and 6 cm width.
Sponge cake: Beat egg yolks with sugar, vanilla salt and a little bit of lemon until creamy. Beat egg whites and sugar to snow and fold into # egg yolk mixture. Sift flour and fold into egg mixture. Fold in the remaining snow. Fill the ladyfinger mixture into a piping bag and pipe long strips with a large nozzle (no. 9), sprinkle a little granulated sugar on top, dust with powdered sugar and bake in a heated oven at 200 degrees for 10 to 15 minutes.
Bavarois: boil milk, sugar and vanilla bean once and let it steep for at least 15 min. Soak the gelatine. Beat the yolks until creamy and add the vanilla milk on a water bath.
Add the soaked and squeezed gelatine and let it melt in the egg mixture. Stir in the room temperature whipped cream and Cointreau.
Cake assembly: Line the bottom and outside of the cake pan with biscuits. Then pour in the cream. Then finish with the second sponge cake layer. Leave to cool for 3 hours.
Tangerines are excellent a
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