Spice cake with mandarin cream

Name: Spice cake with mandarin cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 200 g Almond slivers; 250 g candied diced fruit mix; 250 ml Oil; 450 g demerara sugar; 10 Eggs (size M); 300 g Flour; 150 g Cornstarch; 1/2 package Baking Powder; 1 package (15 g) Gingerbread spice; 7-10 Tbsp Salt; 300 g Rasp chocolate "whole milk; 2 packages Cream powder "Tangerine flavour; 300 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

200 g Almond slivers
250 g candied diced fruit mix
250 ml Oil
450 g demerara sugar
10 Eggs (size M)
300 g Flour
150 g Cornstarch
1/2 package Baking Powder
1 package (15 g) Gingerbread spice
7-10 Tbsp Salt
300 g Rasp chocolate "whole milk
2 packages Cream powder "Tangerine flavour
300 g Whipped cream
7-10 Tbsp Grease

Directions

1
Roast the almond slivers in a pan without fat until golden brown, take them out and let them cool down. Finely chop 200 g fruit mix in the universal chopper. Stir oil, sugar and eggs for about 5 minutes until creamy. Mix flour, cornstarch, baking powder, gingerbread spice and salt and stir into the egg mixture. Mix 275 g chocolate, 175 g almonds and chopped fruits and stir into the dough. Put the dough into a greased fat pan of the oven (32 x 38 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes.
2
Remove from oven and let cool down completely. Put 400 ml of cold water into a bowl. Add cream powder and mix briefly with the whisks of the hand mixer at lowest setting. Then beat at highest setting for approx. 3 minutes until frothy. Add cream and stir in briefly at lowest setting. Spread on the cake and refrigerate for about 1 hour. Decorate the cake with 50 g fruit mix, 25 g almonds and 25 g chocolate
3
waiting time approx. 2 hours