Caramel tangerines on sponge cake

Caramel tangerines on sponge cake

6 mandarins or clementines without stones
140 g sugar
4 slices of biscuit or cake
natural thick yogurt to serve

Step 1
Peel all tangerines, remove white fibers. Divide into 4 slices of mandarin, squeeze the juice from the rest.
Step 2
In a skillet mix 4 tbsp. l drinking water with sugar. On medium heat, bring to a boil and boil to a state of golden caramel, about 18 minutes. Remove from heat and gently pour in hot juice. Be careful, caramel sprinkles!
Step 3
Add the caramel slices of mandarins. Stir and cool slightly. Spread on the slices of sponge cake and place on top of a spoon of yogurt. Serve warm.

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