Tangerine Dream

Name: Tangerine Dream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter; 200 g Flour; 30 g ground hazelnuts; 7-10 Tbsp Salt; 210 g Sugar; 1 Egg yolk (size M); 2 can(s) (each 314 ml) Mandarin Oranges; 9 sheets Gelatine; 250 g Schmand; 250 g Whole milk yoghurt; 2 packages Vanillin sugar; 500 g Whipped cream; 1 package Cream powder "Tangerine flavor"; 12 almonds without skin; 1 (150 g) untreated orange; 7-10 Tbsp Mint; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter
200 g Flour
30 g ground hazelnuts
7-10 Tbsp Salt
210 g Sugar
1 Egg yolk (size M)
2 can(s) (each 314 ml) Mandarin Oranges
9 sheets Gelatine
250 g Schmand
250 g Whole milk yoghurt
2 packages Vanillin sugar
500 g Whipped cream
1 package Cream powder "Tangerine flavor"
12 almonds without skin
1 (150 g) untreated orange
7-10 Tbsp Mint
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Cut the butter into pieces. Mix flour, hazelnuts, butter, 1 pinch of salt, 70 g sugar, egg yolk and 2-3 tablespoons cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Press the short pastry into the form and prick it several times with a fork. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes until golden brown, remove and let cool.
2
Drain the mandarin oranges and collect the juice. Soak gelatine in cold water. Mix sour cream, yoghurt, 60 g sugar and vanillin sugar. Whip cream until stiff. Squeeze the gelatine, dissolve and stir into the sour cream, fold in the cream. Spread 1/2 of the cream on the base. Spread about half of the mandarin oranges on top. Add the rest of the cream, smooth it down and let it get firm in the fridge for about 2 hours. Puree the remaining mandarins and fill up to 250 ml with the juice. Briefly mix the cream powder with the puree on the lowest setting. Then beat for 3 minutes at highest setting until foamy. Spread the glaze over the cake and smooth it down.
3
Add the rest of the cream, smooth it down and let it get firm in the fridge for about 2 hours. Puree the remaining mandarins and fill up to 250 ml with the juice. Briefly mix the cream powder with the puree on the lowest setting. Then beat for 3 minutes at highest setting until foamy. Spread the glaze over the cake and smooth it down. Leave to set in the fridge for approx. 15 minutes. Place the almonds individually on aluminium foil. Caramelise 80 g sugar and 2 tablespoons water. Dribble the caramel onto the nuts and allow to set. Wash the orange thoroughly, grate dry and cut into thin slices. Wash the mint, dab dry and pluck the leaves from the stalks. Portion the cake and decorate the cake pieces with almond caramel, orange slices and mint
4
Place the almonds individually on aluminium foil. Caramelise 80 g sugar and 2 tablespoons water. Dribble the caramel onto the nuts and allow to set. Wash the orange thoroughly, grate dry and cut into thin slices. Wash the mint, dab dry and pluck the leaves from the stalks. Portion the cake and decorate the cake pieces with almond caramel, orange slices and mint
5
2 3/4 hours waiting time