Sour cream tangerine cake
easy
60 mins
60 mins
Ingredients
- 4 Eggs (size M)
- 60 g Butter or margarine
- 110 g Sugar
- 2 packages Vanillin sugar
- 1 pinch Salt
- 160 g crushed brown almonds
- 2 TABLESPOONS Breadcrumbs
- 11/2 TSP Baking Powder
- 2 can(s) (each 314 ml/ 175 g stripping) Mandarin Oranges
- 8 sheets white gelatine
- 250 g Schmand
- 200 g clotted cream
- 1/4 l Egg liqueur
- 350 g Whipped cream
- 17 Milk Waffle Rolls
- 17 Wafer rolls with dark chocolate
- 2 TABLESPOONS eggnog to drizzle on
- 1-2 TEASPOONS finely chopped pistachio kernels
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Separate eggs and beat egg whites until stiff. Cream soft fat, 60 g sugar, 1 packet vanilla sugar and salt. Stir in each egg yolk well. Mix almonds, breadcrumbs and baking powder and stir in. Fold in portions of beaten egg white. Put the mixture into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
- 2
Bake in a preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes. Let the base cool down and remove from the pan. Drain mandarins on a sieve and put 8 nice slices aside for decoration. Soak gelatine in cold water. Whip the sour cream with the whisks of the hand mixer until creamy, adding the remaining sugar and vanillin sugar. Add sour cream. Squeeze the gelatine, dissolve and add the advocaat liqueur while stirring. Stir into the sour cream and add the mandarins. Whip 200 g whipped cream until stiff and fold into the sour cream. Place a cake ring around the almond base and spread some cream on the edge of the base. Place the wafer rolls alternately (dark rolls up, whole milk rolls down) vertically along the edge.
- 3
Squeeze the gelatine, dissolve and add the advocaat liqueur while stirring. Stir into the sour cream and add the mandarins. Whip 200 g whipped cream until stiff and fold into the sour cream. Place a cake ring around the almond base and spread some cream on the edge of the base. Place the wafer rolls alternately (dark rolls up, whole milk rolls down) vertically along the edge. Pour in the cream and smooth it down a bit. Put the cake in a cool place for about 6 hours, then carefully remove it from the cake ring and lift it onto a plate. Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Decorate the cake with cream pats and sprinkle with eggnog. Sprinkle with pistachios and decorate with mandarin wedges. Makes 12-16 pieces
- 4
Pour in the cream and smooth it down a bit. Put the cake in a cool place for about 6 hours, then carefully remove it from the cake ring and lift it onto a plate. Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Decorate the cake with cream pats and sprinkle with eggnog. Sprinkle with pistachios and decorate with mandarin wedges. Makes 12-16 pieces
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