Tangerine Cake

Name: Tangerine Cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 200 g Flour; 135 g Sugar; 165 g Butter or margarine; 1 Egg Yolk; 3 Eggs (size M); 1 package Vanillin sugar; 50 g Cornstarch; 1 TEASPOON Baking Powder; 3 can(s) (314 ml each) Mandarin Oranges; 2 TABLESPOONS Currant jelly,; 1 pack of Cream powder "Cream cake help vanilla flavor; 300 ml Milk; 350 g Whipped cream; 60 g flaked almonds; 7-10 Tbsp Fat and flour; 7-10 Tbsp Lemon Grater; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

200 g Flour
135 g Sugar
165 g Butter or margarine
1 Egg Yolk
3 Eggs (size M)
1 package Vanillin sugar
50 g Cornstarch
1 TEASPOON Baking Powder
3 can(s) (314 ml each) Mandarin Oranges
2 TABLESPOONS Currant jelly,
1 pack of Cream powder "Cream cake help vanilla flavor
300 ml Milk
350 g Whipped cream
60 g flaked almonds
7-10 Tbsp Fat and flour
7-10 Tbsp Lemon Grater
baking paper

Directions

1
Knead 150 g flour, 40 g sugar, 65 g fat in pieces, egg yolk and 1-2 tablespoons water. Chill the short pastry for about 45 minutes. Separate the eggs. Beat egg whites and 3 tablespoons of cold water until stiff.
2
Sprinkle 75 g sugar and vanillin sugar into the mixture. Stir in egg yolk. Mix 50 g flour, starch and baking powder and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. Let them cool down. Grease the springform pan bottom and dust with flour. Roll out short pastry on top. Place the rim of the mould around the pastry and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 17-20 minutes.
4
Let it cool down. Drain the tangerines, catch the juice. Halve the sponge cake base horizontally and sprinkle with 2 tablespoons of mandarin juice. Warm the jelly and spread it on the shortcrust pastry. Place 1 sponge cake base on top and place a cake ring around it.
5
Put cream powder in a bowl. Add milk and mix. Then beat at highest speed for about 2 minutes until creamy. Beat 100 g soft fat until foamy. Add cream at once and mix everything together.
6
Fold in 2/3 of the mandarins and spread the cream on the sponge cake base. 2. place the sponge cake base on top. Roast the almonds in a dry pan until golden brown. Whip cream and 20 g sugar until stiff. Spread the cake with 2/3 of the cream.
7
Press the almonds to the edge. Decorate the cake with mandarins and the rest of the cream.