Refreshing lemon-tangerine cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put the flour, sugar and egg yolk in a bowl. Cut the butter into pieces and add them together with a tablespoon of cold water. Knead into a smooth shortcrust pastry. Cover and refrigerate for about 45 minutes. In the meantime separate the eggs for the sponge cake. Beat the egg white and 3 tablespoons of cold water until stiff. Finally pour in sugar and vanilla sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Pour in the mixture and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down in the tin for about 10 minutes, remove from the tin and let it cool down on a cake rack. Grease the bottom of the springform pan and dust with flour. Roll out the short pastry on the bottom, place the edge of the springform pan around the bottom and bake in the preheated oven (electric: 200°C/ gas: level 3) for 10-12 minutes. Let the shortcrust pastry cool down and remove it carefully from the base. Cut the sponge cake once and soak with orange liqueur. Warm the jelly and spread it on the shortcrust pastry base. Place a sponge cake base on top and place a cake ring around it. Soak the gelatine in cold water. Wash the lemons thoroughly, grate the peel. Squeeze 1 lemon. Drain 2 cans of mandarins on a sieve, collect the juice. Fill lemon juice with some tangerine juice to 1/8 litre. Heat the juice, lemon peel and 60 g sugar. Squeeze the gelatine and dissolve in the hot juice. Put in a cool place. Whip 375 g whipped cream until stiff. When the juice begins to gel, fold in the cream first, then the mandarins.

3. 3

   Wash the lemons thoroughly, grate the peel. Squeeze 1 lemon. Drain 2 cans of mandarins on a sieve, collect the juice. Fill lemon juice with some tangerine juice to 1/8 litre. Heat the juice, lemon peel and 60 g sugar. Squeeze the gelatine and dissolve in the hot juice. Put in a cool place. Whip 375 g whipped cream until stiff. When the juice begins to gel, fold in the cream first, then the mandarins. Fill into the cake ring, smooth it down and cover with the second sponge cake base. Put in a cool place for about 3 hours. In the meantime roast the almonds in a dry pan and let them cool down. Drain remaining mandarins. Whip remaining cream and sugar until stiff. Remove the cake from the cake ring and spread with approx. 2/3 of the cream. Press the almond flakes to the edge and place the mandarin slices as a wreath on the cake. Put the rest of the cream in a piping bag with a large perforated spout and decorate the middle of the cake with cream tuffs. Sprinkle with lemon julienne as desired and serve decorated with lemon balm. Makes 12-16 pieces

4. 4

   Fill into the cake ring, smooth it down and cover with the second sponge cake base. Put in a cool place for about 3 hours. In the meantime roast the almonds in a dry pan and let them cool down. Drain remaining mandarins. Whip remaining cream and sugar until stiff. Remove the cake from the cake ring and spread with approx. 2/3 of the cream. Press the almond flakes to the edge and place the mandarin slices as a wreath on the cake. Put the rest of the cream in a piping bag with a large perforated spout and decorate the middle of the cake with cream tuffs. Sprinkle with lemon julienne as desired and serve decorated with lemon balm. Makes 12-16 pieces