Coffee-tangerine wreath

Name: Coffee-tangerine wreath
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 250 g Butter or margarine; 350 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 5 TSP instant espresso powder; 2 TABLESPOONS + 1 tsp cocoa powder; 100 ml Milk; 1 can(s) (314 ml) Mandarin Oranges; 150 g Schmand; 500 g Mascarpone; 2 packages Cream stabiliser; 200 g Whipped cream; 7-10 Tbsp Cocoa; 15 Chocolate mocca beans; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

250 g Butter or margarine
350 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
375 g Flour
1 package Baking Powder
5 TSP instant espresso powder
2 TABLESPOONS + 1 tsp cocoa powder
100 ml Milk
1 can(s) (314 ml) Mandarin Oranges
150 g Schmand
500 g Mascarpone
2 packages Cream stabiliser
200 g Whipped cream
7-10 Tbsp Cocoa
15 Chocolate mocca beans
7-10 Tbsp Fat and flour

Directions

1
Cream fat, 250 g sugar and vanillin sugar. Stir in the eggs one after the other. Mix flour, baking powder, 2 teaspoons of espresso powder and 2 tablespoons of cocoa and stir in alternately with the milk. Grease the wreath and dust with flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes (test with sticks!).
2
Take out and let cool in the tin for about 10 minutes. Turn out onto a cake rack and let it cool down. Place mandarins in a sieve and drain, collect the juice. Mix sour cream, 3 tablespoons tangerine juice, mascarpone and 100 g sugar. Stir in 1 sachet of cream firming agent. Whip the whipped cream until stiff, while pouring in 1 sachet of cream firming agent. Fold in the whipped cream. Cut the coffee wreath twice horizontally. Spread the bottom layer with approx. 1/4 of the cream. Place the middle base on top and press down firmly. Remove 3 tablespoons of the remaining cream.
3
Whip the whipped cream until stiff, while pouring in 1 sachet of cream firming agent. Fold in the whipped cream. Cut the coffee wreath twice horizontally. Spread the bottom layer with approx. 1/4 of the cream. Place the middle base on top and press down firmly. Remove 3 tablespoons of the remaining cream. Stir in 3 teaspoons of espresso powder and 1 teaspoon of cocoa, then stir into the rest of the cream. Spread 1/3 of the cream on the middle cake base, cover with 2/3 of the mandarin oranges and finish with the last cake base. Spread the cream all around the cake. Chill the cake for at least 2 hours. Dust the cake with cocoa before serving and decorate with the remaining mandarins and mocha beans
4
Stir in 3 teaspoons of espresso powder and 1 teaspoon of cocoa, then stir into the rest of the cream. Spread 1/3 of the cream on the middle cake base, cover with 2/3 of the mandarin oranges and finish with the last cake base. Spread the cream all around the cake. Chill the cake for at least 2 hours. Dust the cake with cocoa before serving and decorate with the remaining mandarins and mocha beans
5
3 hours waiting time