Orange and Tangerine Cake

Name: Orange and Tangerine Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 130 g Butter or margarine; 140 g Sugar; 1 package "Fine orange peel"; 2 Eggs (size M); 50 ml Milk; 150 g Flour; 11/2 TSP Baking Powder; 2 can(s) (each 314 ml) Mandarin Oranges; 6 Oranges; 100 ml Orange juice; 1 package Pudding powder "Vanilla Flavor"; 12 shelled almonds; 150 g Whipped cream; 7-10 Tbsp Backpapaer; 7-10 Tbsp wooden skewers; 7-10 Tbsp oiled aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

130 g Butter or margarine
140 g Sugar
1 package "Fine orange peel"
2 Eggs (size M)
50 ml Milk
150 g Flour
11/2 TSP Baking Powder
2 can(s) (each 314 ml) Mandarin Oranges
6 Oranges
100 ml Orange juice
1 package Pudding powder "Vanilla Flavor"
12 shelled almonds
150 g Whipped cream
7-10 Tbsp Backpapaer
7-10 Tbsp wooden skewers
7-10 Tbsp oiled aluminium foil

Directions

1
Cream 125 g fat, 75 g sugar and half of the fine orange peel. Stir in the eggs one after the other. Add milk. Mix flour and baking powder and finally stir in briefly.
2
Line the bottom of a springform pan (26 cmØ) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes. In the meantime, drain mandarins on a sieve and collect the juice.
3
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the remaining juice out of the parting skins. Pour the mandarins and orange juice together.
4
Prick the hot cake several times with a wooden skewer and soak with 2-3 tablespoons of juice. Remove the cake from the mould and let it cool down. Fill the remaining juice with orange juice from the bottle to 450 ml.
5
Take off some juice and stir with the pudding powder until smooth. Boil up the rest of the juice, fine orange peel and 2 tablespoons of sugar. Stir in the pudding powder, bring to the boil again briefly, fold in the orange and tangerine fillets.
6
Place a springform pan rim or cake ring around the base and spread the orange compote on top. Let it cool down. In the meantime, caramelise 1 heaped tablespoon of sugar in a pan until golden brown. Add the rest of the fat and almonds, turn them over and place them on a piece of oiled aluminium foil, one by one if possible.
7
Let it cool down. Whip cream and remaining sugar until stiff and put into a piping bag with star-shaped spout. Decorate the cake just before serving with cream bows and caramelized almonds.