Tangerine cake with walnut topping

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs for the floor. Mix margarine, egg yolk and 125 g sugar with the whisk of the hand mixer. Mix flour and baking powder and stir in. Pour the dough into a greased springform pan (26 cm Ø), smooth it down. For the nut shell, beat 4 egg whites until stiff, pour in 100 g sugar. Then stir in the nuts.

2. 2

   Spread the mixture loosely on the base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Remove from the oven, place on a grid, remove from the edge of the springform pan and allow to cool in the pan. Remove from the mould and cut in half horizontally. For the filling, drain mandarin oranges well in a sieve, collecting the juice. Measure out 1/4 litre juice. Mix cake glaze powder and 25 g sugar. Gradually stir in the measured juice. Bring to the boil while stirring, simmer briefly, remove from the heat and place in a large mixing bowl. Carefully mix in mandarin oranges. Let cool for about 5 minutes, stirring carefully several times.

3. 3

   Mix cake glaze powder and 25 g sugar. Gradually stir in the measured juice. Bring to the boil while stirring, simmer briefly, remove from the heat and place in a large mixing bowl. Carefully mix in mandarin oranges. Let cool for about 5 minutes, stirring carefully several times. In the meantime, whip cream until stiff. Carefully fold several portions of cream into the mandarins. Spread on the lower cake base, place the cake lid on top. Chill the cake for about 2 hours. Serve dusted with icing sugar. Whipped cream tastes good with it

4. 4

   In the meantime, whip cream until stiff. Carefully fold several portions of cream into the mandarins. Spread on the lower cake base, place the cake lid on top. Chill the cake for about 2 hours. Serve dusted with icing sugar. Whipped cream tastes good with it

Nutrition Facts

KCAL
390 kcal

CARBS
36 g

FATS
24 g

PROTEINS
6 g