Tangerine yoghurt cake
easy
60 mins
60 mins
Ingredients
- 150 g Flour
- 30 g Cocoa powder
- 60 g Icing sugar
- 1 package Vanillin sugar
- 1 Egg Yolk
- 125 g Butter or margarine
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 4 Eggs (size M)
- 125 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel of 1 untreated orange
- 75 g Flour
- 40 g Cocoa powder
- 40 g Cornstarch
- baking paper
- 6 sheets white gelatine
- 2 can(s) (315 ml each) Mandarin Oranges
- 3 (150 g each) Cup of cream-
- 7-10 Tbsp Yoghurt
- 2 TABLESPOONS Sugar
- 100 ml Orange juice
- 2 cl Orange liqueur
- 200 g Whipped cream
- 1 package Vanillin sugar
- 1 TABLESPOON Orange marmalade
- 4 TABLESPOONS Icing sugar
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp yellow food coloring
- 50 g Marzipan raw mass
- 1 TEASPOON Cocoa powder
- 200 g Whipped cream
- 1 TABLESPOON chocolate sprinkles
Directions
- 1
For the shortcrust pastry, pour flour and cocoa onto the work surface and make a depression in the middle. Add powdered sugar, vanillin sugar and egg yolk. Dice the fat and spread it on the flour rim.
- 2
Chop briefly with a knife. With cool hands knead quickly to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough to two circles (24 cm Ø) on a slightly floured work surface.
- 3
Cut a circle into 8 triangles. Place on a greased baking tray, prick several times with a fork and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. For the sponge cake base, beat the eggs, sugar, vanilla sugar and orange zest in a water bath with the whisks of the hand mixer until thick and frothy.
- 4
Mix flour, cocoa and starch and carefully fold into the mixture. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the sponge cake mixture and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes.
- 5
Remove the cake from the tin, let it cool down on a cake rack and cut through once. Soak the gelatine for the filling. Drain the mandarins. Mix yoghurt, mandarins, sugar, orange juice and liqueur.
- 6
Squeeze out the gelatine, dissolve and stir into the yoghurt mixture. Whip cream and vanilla sugar until stiff, fold in carefully. Spread the orange marmalade on the shortcrust pastry base. Place a sponge cake base on top and enclose with a cake ring.
- 7
Spread half of the yoghurt cream and place another sponge cake base on top. Then spread the rest of the yoghurt cream and chill. In the meantime, mix 3 tablespoons of icing sugar and lemon juice for the short pastry triangles.
- 8
Colour yellow with some food colouring and spread it on the triangles. For the bunnies, knead marzipan, remaining icing sugar and cocoa, roll out flat, cut out 8 bunnies and place them on the icing.
- 9
Allow to dry. Remove cake ring. Whip the cream until stiff and spread 2/3 of the amount on the cake ring. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt 8 drops onto the cake.
- 10
Sprinkle the cake rim with chocolate sprinkles, place the dough corners on top. Makes 8 pieces.
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