Tangerine Cake

Tangerine CakeTangerine cake

A very tasty and easy recipe. Due to the short crust pastry the cake gets a special taste. I find different consistencies of the floors in pies great. Grade if the lower ground has the special „crunch“. The cream consists of a yogurt tangerine cream. This is processed with extra little sugar, which bring the biscuit and the chocolate icing enough sweetness. The details are suitable for a 26 cm baking dish.

INGREDIENTS FOR THE Shortcrust

  • 250 g flour
  • 125 g of butter
  • 75 g of sugar
  • 1 egg

INGREDIENTS FOR THE CHOCOLATE BISCUIT

  • 5 eggs
  • 4 tablespoons flour
  • 5 tbsp sugar
  • 4 tablespoons of starch
  • 3 tablespoons baking cocoa
  • 1 packet of baking soda
  • 4 tablespoons warm water

INGREDIENTS FOR FILLING

  • 200 g of yogurt
  • 150 g cream cheese
  • 200 ml whipped cream
  • 1 can of tangerines
  • 3 tbsp sugar
  • 6 sheets of gelatin

INGREDIENTS FOR THE CHOCOLATE GLOSSY GLASUR

  • 200 g of sugar
  • 125 ml of water
  • 200 g of couverture

Here we go…

For the short pastry mix all the ingredients in a mixing bowl and let it rest in the fridge for about 20 minutes. Then place on the bottom of the 26 springform * and bake at 170 ° top / bottom heat for about 20 minutes. Then allow to cool and place on a cake plate.

Separate the eggs for the biscuit. Beat the egg yolks together with the sugar and warm water until frothy for about 25 minutes. Add the water only while beating.

After the 25 minutes beat the egg whites until stiff. Mix flour with starch, baking powder and cocoa. Now carefully lift the egg white under the egg yolk – then gradually the flour mixture under the mass seven and carefully fold under.

Put everything in a Springform * and bake at 175 ° top / bottom heat for about 25 minutes. Then turn down to 150 ° and bake for another 20 minutes. Allow the dough to cool and divide in the middle.

Tangerine cakePut a layer of jam on the shortcrust pastry as you like. Place a layer of biscuit on top. In the meantime, mix the yoghurt with the cream cheese and the sugar with the blender. Add some of the tangerine juice. Beat the cream until stiff and fold in. Dissolve the gelatine according to instructions and add to the mass. Only then put the tangerines in the cream.

For stacking or assembling the cake, I like to use a cake ring *, this can be set with cold. So everything stays perfect in shape. The cream is now placed on the biscuit. On the cream you give now the other half of the biscuit. Refrigerate everything for about 1 hour. Then carefully loosen the cake ring *.

For the icing, boil the water together with the sugar for 6 minutes. Melt the couverture in a water bath. Slowly add the melted couverture to the sugar mass. If the sugar mass becomes too firm, simply add 1 tbsp. Of hot water again. Now you pour the glaze completely and quickly over the cake and pass it a maximum of 1-2 times. It runs down the edge itself. Now cool the cake for about 1 hour.

Good Appetite!

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