Vanilla-tangerine cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, 75 g sugar, vanillin sugar, lemon zest and baking powder in a bowl. Separate the eggs. Mix egg yolk, oil and 50 ml water well, pour into the bowl and mix everything to a smooth dough.

2. 2

   Beat the egg whites and salt until stiff and carefully fold into the dough. Grease a box cake tin (1 1/2 litre capacity; 21 cm length) and sprinkle with breadcrumbs. Pour the dough into the tin and bake in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 40 minutes.

3. 3

   Let the floor cool down. Meanwhile, stir 4 tablespoons of milk, 2 tablespoons of sugar and pudding powder until smooth. Boil up the rest of the milk. Stir in pudding powder and bring to the boil again. Let the pudding cool down covered with foil.

4. 4

   Cream softened butter (must be at the same temperature as the pudding, otherwise the butter cream will curdle easily) and the remaining sugar. Stir in cooled pudding by the spoonful. Once the pudding is mixed in, do not stir any more.

5. 5

   Cut the box cake twice lengthwise. Drain the mandarin oranges. Mix 1/4 of the cream and 1/3 of the mandarins and spread on the bottom layer. Place 2nd base on top, spread with half of the jelly and 1/4 of the cream.

6. 6

   Put the last floor on top. Spread the rest of the cake with the remaining cream. Press the remaining mandarins into the cream. Stir the rest of the jelly until smooth, fill into a freezer bag, cut off a small corner and decorate the cake with it.

7. 7

   Sprinkle with half of the pistachios and refrigerate for about 1 hour. Arrange the cake on a plate decorated with the remaining pistachios, orange slices and lemon balm leaves. Makes about 12 pieces.