The availability of mandarin in winter is an excellent occasion to experiment with these simple citrus fruits and to cook something more interesting than compotes or lemonades. If there is a reason (although, even if it is not) prepare a tangerine cake - a fragrant dessert with a pronounced sweetness and fresh freshness of citrus.
Cake "Mandarin paradise" - recipe
Ingredients:
For biscuit:
- flour - 290 g;
- granulated sugar - 175 g;
- baking powder - 3 teaspoons;
- butter - 115 g;
- eggs - 3 pieces;
- fat cream (33%) - 240 ml;
- vegetable oil - 55 ml;
- zander mandarin - 1 tbsp. a spoon.
For mousse:
- gelatin - 2 envelopes;
- tangerine juice - 375 ml;
- cream for whipping - 475 ml;
- granulated sugar - 65 g.
For decoration:
- packing of peach jelly.
Preparation
To prepare the sponge cake, the first three dry ingredients must be combined together. Whisk the butter in a whitish cream and add to it dry ingredients. Next, pour the cream, add eggs, vegetable oil and citrus peel. Pour the finished dough into an 18-cm shape and bake at 180 degrees for 25 minutes. Completely cool.
For mousse, warm up the tangerine juice and dilute the gelatin in it, leaving it to swell for 3-4 minutes. Cool the gelatin solution by periodically mixing it. Whip the cream and sugar until firm peaks. Pour the gelatin solution to the cream without stopping the whipping.
Transfer the biscuit into a 22 cm diameter mold and pour the mousse on all sides. Leave the mousse to freeze. Dilute the peach jelly packing, following the instructions and pour it over the cake. Leave the jelly to freeze.
The most simple chocolate-tangerine cake
Ingredients:
For biscuit:
- water 240 ml;
- butter - 110 g;
- cocoa powder 65 g;
- flour - 445 g;
- soda - 1 teaspoon;
- eggs - 3 pieces;
- sugar - 430 g;
- kefir - 175 ml.
For cream:
- sugar - 165 g;
- eggs - 4 pieces;
- tangerine juice - 145 ml;
- butter - 140 g.
Preparation
The biscuit preparation scheme for this cake is simple and beaten up to impossibility: turn soft butter and sugar into a magnificent cream. To the cream, start adding eggs, one at a time, then pour in the mixture of dry ingredients and add kefir at the very end. Pour the dough over a pair of 20 cm forms and put in the oven for 45 minutes at 180 degrees. Cool the cakes completely.
Mandarin cream for the cake is prepared as well as the classic custard: warm up the tangerine juice and a half of sugar on the stove. Whip the rest of the sugar with the eggs. When the juice warms up, carefully pour the beaten eggs to it with regular stirring. Give the cream to thicken, and after that start adding pieces of butter. Leave it to cool completely.
Divide the cakes in half and cover each half with cream. Outside, the finished cake can be decorated with a cream based on butter or cream, or left "naked", laying only the tangerine lobules on the upper cake.
Mandarin cake with walnuts
Ingredients:
- tangerines - 5 pieces;
- cottage cheese - 180 g;
- egg - 1 piece;
- cream - 55 ml;
- flour - 25 g;
- powdered sugar - 65 g;
- a handful of walnuts;
- zander mandarin - 1 teaspoon.
Preparation
One of the mandarins is peeled and beaten with a blender with sugar. Whisk the cottage cheese and the egg, add the mandarin puree. Whip the cream to a firm foam and gently combine it with the curd cream. Add flour, chopped nuts and powdered sugar.
The remaining mandarins blanch and cut into circles. Spread the mandarin circles around the bottom of the mold and fill it with a cheese cake. Bake for 30 minutes at 180. The finished dessert can be poured with a glaze made from the mandarin juice that has flowed out during the cutting in a mixture with a couple of tablespoons of sugar.