Mandarin cake with sour cream and amaretto biscuit

Name: Mandarin cake with sour cream and amaretto biscuit
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 3 Eggs (size M); 175 g Sugar; 1 package Vanillin sugar; 100 g Flour; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 2 can(s) (each 314 ml) Mandarin Oranges; 500 g Whipped cream; 750 g Schmand; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS Almond liqueur; 75 g Amarettini; 1 TABLESPOON Icing sugar; 7-10 Tbsp Tangerine Chips; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

3 Eggs (size M)
175 g Sugar
1 package Vanillin sugar
100 g Flour
25 g Cornstarch
2 TEASPOONS Baking Powder
2 can(s) (each 314 ml) Mandarin Oranges
500 g Whipped cream
750 g Schmand
2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS Almond liqueur
75 g Amarettini
1 TABLESPOON Icing sugar
7-10 Tbsp Tangerine Chips
baking paper
7-10 Tbsp Freezer bag

Directions

1
Separate eggs, beat egg white and 3 tbsp. water until stiff, add 100 g sugar and vanillin sugar. Fold in egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let them cool down. Remove baking paper. Cut the sponge cake horizontally twice and place a springform pan rim or cake ring around the bottom. Drain mandarins on a sieve. Whip 400 g cream until stiff. Stir sour cream, 75 g sugar, lemon juice and zest until smooth. Fold in the cream. Spread half of the cream on the lower cake base and smooth it down. Cover with half of the mandarins. Place the middle cake layer on top, sprinkle with liqueur and cover with the rest of the cream and tangerines. Finish with the top cake layer and chill for at least 6 hours, preferably overnight.
3
Stir sour cream, 75 g sugar, lemon juice and zest until smooth. Fold in the cream. Spread half of the cream on the lower cake base and smooth it down. Cover with half of the mandarins. Place the middle cake layer on top, sprinkle with liqueur and cover with the rest of the cream and tangerines. Finish with the top cake layer and chill for at least 6 hours, preferably overnight. Put the Amarettini, except for a few for decoration, in a freezer bag and crumble with a cake roll. Remove the cake from the cake ring with a knife, dust with icing sugar. Press the biscuit crumbs to the edge. Whip 100 g cream until stiff, fill into a piping bag with perforated nozzle. Spray tuffs onto each cake segment. Decorate the cake with cream, mandarin wedges and amarettini
4
Put the Amarettini, except for a few for decoration, in a freezer bag and crumble with a cake roll. Remove the cake from the cake ring with a knife, dust with icing sugar. Press the biscuit crumbs to the edge. Whip 100 g cream until stiff, fill into a piping bag with perforated nozzle. Spray tuffs onto each cake segment. Decorate the cake with cream, mandarin wedges and amarettini
5
waiting time approx. 7 hours