Butter chocolate cookie cake with mandarins

Name: Butter chocolate cookie cake with mandarins
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 6 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 150 g Flour; 4 can(s) (each 314 ml) Mandarin Oranges; 1/2 l Orange juice (bottle); 2 packages Pudding powder "Vanilla Flavor"; 4 (250 g each) Cup of whipped cream; 2 TABLESPOONS Icing sugar; 3 packages Cream stabiliser; 3 packages (125 g each; 27 pieces) Butter biscuit with dark chocolate; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

6 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
150 g Flour
4 can(s) (each 314 ml) Mandarin Oranges
1/2 l Orange juice (bottle)
2 packages Pudding powder "Vanilla Flavor"
4 (250 g each) Cup of whipped cream
2 TABLESPOONS Icing sugar
3 packages Cream stabiliser
3 packages (125 g each; 27 pieces) Butter biscuit with dark chocolate
7-10 Tbsp Grease

Directions

1
Separate eggs. Mix egg yolk and sugar until creamy. Beat the egg whites until stiff, allowing the vanillin sugar to trickle in. Fold in the egg yolk-sugar mixture. Sift the flour on top and fold in. Spread the dough on a greased fat pan (approx. 32 x 39 cm).
2
Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 15 minutes. Drain the mandarins, catching the juice. Measure out 1/2 litre. Mix pudding powder and some tangerine juice. Boil up the rest of the tangerine juice and orange juice. Stir in the pudding powder. Bring to the boil again briefly. Let the pudding cool down while stirring. Spread the tangerines, up to 25 pieces, on the dough. Put the pudding on top and smooth it down. Chill the cake for about 1 hour.
3
Bring to the boil again briefly. Let the pudding cool down while stirring. Spread the tangerines, up to 25 pieces, on the dough. Put the pudding on top and smooth it down. Chill the cake for about 1 hour. Whip the cream until stiff, if necessary in portions, while pouring in icing sugar and cream firming agent. Spread 3/4 of the cream evenly on the pudding. Place approx. 25 chocolate biscuits from the edge of the baking tray close together on the cream layer, placing the biscuit side or the chocolate side on top, as desired. Cut the cake into pieces. Fill the rest of the cream into a piping bag with perforated spout (size 8). Decorate the cake with cream tuffs and the remaining mandarins
4
Whip the cream until stiff, if necessary in portions, while pouring in icing sugar and cream firming agent. Spread 3/4 of the cream evenly on the pudding. Place approx. 25 chocolate biscuits from the edge of the baking tray close together on the cream layer, placing the biscuit side or the chocolate side on top, as desired. Cut the cake into pieces. Fill the rest of the cream into a piping bag with perforated spout (size 8). Decorate the cake with cream tuffs and the remaining mandarins