Chocolate meringue cake with mandarins

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 5 Eggs (size M)
  • 75 g Butter or margarine
  • 275 g Sugar
  • 150 g Flour
  • 30 g Cocoa
  • 1 TEASPOON Baking Powder
  • 1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges
  • 250 g Double cream cream cheese
  • 1 TABLESPOON Apricot Jam
  • 3 TABLESPOONS Lemon juice
  • 200 g Whipped cream
  • 3-4 Tbsp Sugar
  • 7-10 Tbsp flaked almonds, icing sugar and cocoa

Directions

  1. 1

    Separate 3 eggs. Cream fat and 100 g sugar. Add egg yolks and the remaining whole eggs one after the other. Mix flour, cocoa and baking powder and also stir in. Put the dough into a springform pan (22cm Ø) lined with baking paper. Beat the egg white until stiff.

  2. 2

    Sprinkle in the remaining sugar. Spread meringue on the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Remove from the tin and let cool completely. Cut the base horizontally once. Drain the mandarins. Mix cream cheese, apricot jam, lemon juice and tangerines, except for some for decoration. Whip cream and sugar until stiff, fold into the cream cheese mixture. Spread the cream on the lower base. Place meringue base on top and chill. Decorate with mandarins and flaked almonds just before serving.

  3. 3

    Drain the mandarins. Mix cream cheese, apricot jam, lemon juice and tangerines, except for some for decoration. Whip cream and sugar until stiff, fold into the cream cheese mixture. Spread the cream on the lower base. Place meringue base on top and chill. Decorate with mandarins and flaked almonds just before serving. Dust with icing sugar and cocoa. Makes about 12 pieces

  4. 4

    Cups: Eschenbach

Nutrition Facts

KCAL
400 kcal
CARBS
45 g
FATS
20 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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