Cranberry Mandarin Cake

Name: Cranberry Mandarin Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 Eggs (size M); 150 ml Oil; 225 g Flour; 1 1/2 TSP. Baking Powder; 175 g Sugar; 1 package Vanillin sugar; 150 ml Sparkling mineral water; 1 glass (212 ml) Wild cranberries in their own juice; 1 glass (395 g) thickened wild cranberry; 5 sheets Gelatine; 150 g low-fat yoghurt; 250 g Schmand; 7-10 Tbsp grated peel of 1 untreated orange; 75 g Icing sugar; 2 TABLESPOONS Orange liqueur (e.g. Cointreau); 200 g Whipped cream; 1-2 TABLESPOONS Amarettini biscuits; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 Eggs (size M)
150 ml Oil
225 g Flour
1 1/2 TSP. Baking Powder
175 g Sugar
1 package Vanillin sugar
150 ml Sparkling mineral water
1 glass (212 ml) Wild cranberries in their own juice
1 glass (395 g) thickened wild cranberry
5 sheets Gelatine
150 g low-fat yoghurt
250 g Schmand
7-10 Tbsp grated peel of 1 untreated orange
75 g Icing sugar
2 TABLESPOONS Orange liqueur (e.g. Cointreau)
200 g Whipped cream
1-2 TABLESPOONS Amarettini biscuits
7-10 Tbsp Fat and flour

Directions

1
Mix eggs and oil for about 2 minutes. Mix flour, baking powder, sugar and vanillin sugar and stir into the egg mixture alternately with the mineral water. Fill the dough into a greased springform pan (24 cm Ø) and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take out and let cool in the tin. In the meantime, drain the cranberries in their own juice, put 2 tablespoons aside for decorating.
2
Mix the rest with the cranberries in jelly and spread on the cooled cake, close a cake ring around it. Put the cake in a cool place. Soak the gelatine in cold water. Mix yoghurt, sour cream, orange peel and icing sugar. Warm the liqueur. Squeeze the gelatine and dissolve it in the liqueur. Stir gelatine with a little cream until smooth, add to the remaining cream and stir. Put it in a cold place. In the meantime, whip the cream until stiff and fold in the cream as soon as the cream begins to gel (approx. 10 minutes). Spread the cream over the cake, pressing in dents with a spoon. Chill the cake for 3-4 hours.
3
Squeeze the gelatine and dissolve it in the liqueur. Stir gelatine with a little cream until smooth, add to the remaining cream and stir. Put it in a cold place. In the meantime, whip the cream until stiff and fold in the cream as soon as the cream begins to gel (approx. 10 minutes). Spread the cream over the cake, pressing in dents with a spoon. Chill the cake for 3-4 hours. Crumble the Amarettini. Decorate cake with remaining cranberries and amarettini crumbs
4
waiting time approx. 3 3/4 hours