Tangerine egg liqueur cake

Name: Tangerine egg liqueur cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 4 Eggs (Gr. M); 60 g soft butter/margarine; 60 g + 50 g sugar; 2 Pckch. Vanillin sugar, salt; 160 g crushed almonds; 2 TABLESPOONS + some breadcrumbs; 11/2 TSP Baking Powder; 8 sheets white gelatine; 2 can(s) (each 314 ml) Tangerines; 250 g Sour cream or crème fraîche; 5 TABLESPOONS + 200 ml + 2 tablespoons advocaat; 200 g + 150 g whipped cream; 200 g clotted cream; 34 Waffle Rolls; 7-10 Tbsp with full-; 7-10 Tbsp milk- and/or noble herb-; 7-10 Tbsp chocolate; 1-2 TEASPOONS crushed pistachios

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
60 g soft butter/margarine
60 g + 50 g sugar
2 Pckch. Vanillin sugar, salt
160 g crushed almonds
2 TABLESPOONS + some breadcrumbs
11/2 TSP Baking Powder
8 sheets white gelatine
2 can(s) (each 314 ml) Tangerines
250 g Sour cream or crème fraîche
5 TABLESPOONS + 200 ml + 2 tablespoons advocaat
200 g + 150 g whipped cream
200 g clotted cream
34 Waffle Rolls
7-10 Tbsp with full-
7-10 Tbsp milk- and/or noble herb-
7-10 Tbsp chocolate
1-2 TEASPOONS crushed pistachios

Directions

1
Separate eggs. Beat the fat, 60 g sugar, 1 packet of vanillin sugar and 1 pinch of salt until fluffy. Stir in the egg yolks one by one. Mix almonds, 2 tablespoons breadcrumbs and baking powder, stir in. Beat egg whites until stiff, fold in portions. Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 30 minutes. Cooling down
2
Soak the gelatine in cold water. Drain the mandarins. Put 8 mandarin slices aside for decoration. Whip the sour cream until creamy, adding 50 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine, dissolve. Stir in 5 tbsp. liqueur, then stir into 200 ml liqueur. Cool until it starts to gel (approx. 15 min.)
3
Whip 200 g cream until stiff. Fold in sour cream, sour cream, liqueur mixture and tangerines. Place the rim of the mould around the base. Spread a little liqueur-cream on the rim of the cake base. Place the wafer rolls vertically on top. Fill in the rest of the liqueur-cream and smooth it down. Chill the cake for about 6 hours
4
Whip 150 g cream until stiff. Decorate the advocaat cake with cream, the rest tangerines, 2 tablespoons advocaat and pistachios