Tangerine speculoos cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Crumble 50 g biscuits. Separate eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, sprinkle in sugar. Fold in the egg yolks one by one. Sift flour and baking powder on top and fold in with the chopped biscuits. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Let them cool down

2. 2

   Soak the gelatine in cold water. Drain the mandarins. Whip 700 g cream until stiff, pour in vanillin sugar. Warm the liqueur (do not boil!). Squeeze the gelatine and dissolve in it. Stir in 2 tablespoons of cream, then fold into the remaining cream. Fold in mandarins, except some for decoration, and half the brittle

3. 3

   Cut the sponge in half horizontally. Close a cake ring around the bottom base. Spread tangerine cream on top. Place the second cake layer on top. Chill for about 6 hours.

4. 4

   Roast the almonds without fat, let them cool down. Whip 200 g cream until stiff. Spread the cake with it. Cut 50 g biscuits diagonally in half. Decorate the cake with cookies, the remaining mandarins, the rest brittle, almonds and icing sugar

Nutrition Facts

KCAL
380 kcal

CARBS
30 g

FATS
23 g

PROTEINS
6 g