Choux pastry cake with mandarin and chocolate cream

Name: Choux pastry cake with mandarin and chocolate cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 150 g Wheat flour; 1 coated Tsp Baking Powder; 40 g Sugar; 1 package Vanillin sugar; 100 g Butter or margarine; 7-10 Tbsp Salt; 25 g Butter or margarine; 15 g Cornstarch; 75 g Flour; 3 Eggs (size M); 1 knife tip Baking Powder; 500 g Whipped cream; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 2 can(s) (each 314 ml; separation weight 175 g) Mandarin Oranges; 6 TABLESPOONS Chocolate dessert rolls; 2 TABLESPOONS Orange marmalade

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

150 g Wheat flour
1 coated Tsp Baking Powder
40 g Sugar
1 package Vanillin sugar
100 g Butter or margarine
7-10 Tbsp Salt
25 g Butter or margarine
15 g Cornstarch
75 g Flour
3 Eggs (size M)
1 knife tip Baking Powder
500 g Whipped cream
2 packages Cream stabiliser
2 packages Vanillin sugar
2 can(s) (each 314 ml; separation weight 175 g) Mandarin Oranges
6 TABLESPOONS Chocolate dessert rolls
2 TABLESPOONS Orange marmalade

Directions

1
For the short pastry, mix flour and baking powder and sieve into a mixing bowl. Add sugar, vanillin sugar and fat and knead everything into a smooth dough with the dough hooks of the hand mixer. Chill for 15-20 minutes. Grease the bottom of a springform pan (26 cm Ø) and roll out the dough on it. Prick several times with a fork and place the edge of the springform pan around the base. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Let cool slightly and remove from the springform pan while still warm. Let it cool down
2
For the choux pastry, boil 125 ml of water, salt and fat in a pot. Remove the pot from the heat, mix cornflour and flour and add them all at once to the hot liquid. Mix everything to a smooth dough ball. Heat (burn off) the dumpling for about 1 minute while stirring continuously and put it into a mixing bowl. Gradually add the eggs with the dough hooks of the hand mixer at the highest level. Let the dough cool down. Stir in baking powder. Bake three cakes from the dough. Spread 1/3 of the dough one after the other on a greased and floured springform pan (26 cm Ø) (make sure that the edge of the dough is not too thin) and bake without the edge of the springform pan in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes. Immediately after baking, place each cake base individually on a cake rack. Cut one of the cakes immediately into 12 pieces, let cool off
3
Drain the mandarins. Whip the cream until stiff, while pouring in the cream firming agent and vanillin sugar. Fold in 3 tablespoons of chocolate rolls and mandarins (up to 10 pieces). Put in a cool place. Spread the short pastry base with orange jam and place a choux pastry base on top. Spread half of the cream on the choux pastry base, smooth it down and cover with the second choux pastry base. Spread the rest of the cream on top. Place the choux pastry pieces at a slight angle on the cream layer and press down slightly. Spread the remaining mandarin orange pieces on top and decorate with the remaining chocolate rolls
4
Waiting time approx. 1 hour