Christmas Tangerine Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Chop 50 g of Spekulatius. Separate eggs. Beat the egg whites with 3 tablespoons of water until stiff, adding sugar. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream and fold in with the speculoos. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let it cool down.

2. 2

   Remove the base from the mould and cut in half horizontally. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Drain mandarins on a sieve. Whip 700 g whipped cream until stiff, sprinkle with vanilla sugar. Squeeze out the gelatine and place in a small pot with the Cointreau. Carefully heat until the gelatine has dissolved. Stir 2 tablespoons of cream into the gelatine mixture. Stir everything into the remaining cream.

3. 3

   Fold mandarins, except some for decoration, and 60 g brittle into the cream. Spread the cream on the base and smooth it down. Place the second cake layer on top and press down a little. Chill for about 4 hours. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Whip 200 g cream until stiff. Remove the cake from the ring and spread with the cream. Cut 50 g of speculoos in half diagonally. Decorate the cake with speculoos and tangerines. Sprinkle with flaked almonds and 40 g brittle. Dust with icing sugar. Waiting time: 5 hours

Nutrition Facts

KCAL
370 kcal

CARBS
30 g

FATS
23 g

PROTEINS
6 g