Tangerine meringue cake
easy
120 mins
120 mins
Ingredients
- 3 Eggs (size M)
- 150 g Sugar
- 3 packages Vanillin sugar
- 150 g Flour
- 50 g Cornstarch
- 2 TEASPOONS Baking Powder
- 3 can(s) (315 ml each; separation weight: 175 g) Mandarin Oranges
- 6 TABLESPOONS Orange liqueur
- 9 sheets white gelatine
- 7-10 Tbsp Juice of 1 lemon
- 3 (à 200 g) Cup of whipped cream
- 1 pack of Meringue (8 pieces)
- 25 g Dark chocolate
- baking paper
Directions
- 1
Separate the eggs for the sponge cake. Beat the egg white until stiff, add sugar and 1 sachet of vanilla sugar. Stir in the egg yolk. Sift the flour, starch and baking powder over the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Let the sponge cake cool down a little in the tin and turn out onto a cake rack. Drain 2 tins of mandarin oranges on a sieve.
- 2
Drizzle the mandarin oranges with liqueur and leave to stand for about 30 minutes. Drain again and collect. Put 16 slices of mandarin oranges back for decoration. Soak the gelatine. Puree the remaining mandarin oranges with the juice. Add lemon juice. Squeeze the gelatine, dissolve it, stir it under the pureed mandarin oranges and put it in a cool place. Whip 300 g whipped cream and 1 packet of vanilla sugar until stiff. Fold in the cream and mandarin wedges as soon as the mandarin mixture begins to set. Cut the sponge cake horizontally once and sprinkle the bottom cake layer with orange liqueur. Place the cake ring around the base. Pour in the mandarin cream and cover with the second cake layer. Chill the cake for at least 2 hours.
- 3
Whip 300 g whipped cream and 1 packet of vanilla sugar until stiff. Fold in the cream and mandarin wedges as soon as the mandarin mixture begins to set. Cut the sponge cake horizontally once and sprinkle the bottom cake layer with orange liqueur. Place the cake ring around the base. Pour in the mandarin cream and cover with the second cake layer. Chill the cake for at least 2 hours. Coarsely chop the meringue in a freezer bag. Finely grate the chocolate. Whip the remaining whipped cream and vanilla sugar until stiff. Remove cake ring. Spread the cake all around with whipped cream and sprinkle with the meringue. Finally decorate with mandarin wedges and chocolate shavings. Makes about 16 pieces
- 4
Coarsely chop the meringue in a freezer bag. Finely grate the chocolate. Whip the remaining whipped cream and vanilla sugar until stiff. Remove cake ring. Spread the cake all around with whipped cream and sprinkle with the meringue. Finally decorate with mandarin wedges and chocolate shavings. Makes about 16 pieces
- 5
Cake server: Boda
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