Layered cake * Mandarin paradise *

Submitted by enr on 23 Jan 2012
# For the dough:
6 eggs
125 g sugar
8 g vanilla sugar
1 tsp zest of mandarin
125 g of flour (1 cup 200 ml)
1 tsp baking powder
50 g cornstarch
# For the cream:
10 g gelatin
400-450 g of sour cream
3 tbsp caster sugar (or to taste)
8 g vanilla sugar
5-6 mandarins
200 ml cream mixing
powdered sugar for sprinkling
Layered cake * Mandarin paradise *
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Mandarins Peel, divided into slices and cleaned very well by the white cloth. 10-15 smaller, equally sized slices, boil for 2-3 minutes in a small (enough to cover them) sweetened to taste water, which will later be used for syrup of the bases and soaking the gelatin. These tangerine slices are used for decoration of the cake (if they are fresh, they will dry out). The other (raw) slices are cut into small pieces. For the dough: Whip with 1 tbsp sugar until thick snow. Yolks are broken white with the remaining sugar, vanilla sugar and add the grated peel. Sieve the flour with the starch and baking powder and mix with the yolk mixture. The egg white was added in portions with careful stirring with a blade having a top-down movements. The dough is placed in a baking dish with loose bottom, size 22-24 cm and bake in a preheated oven at 180C for 35-40 minutes (or mode). Cooled on a wire rack. Tepid base was cut into two parts and syrupy liquid from cooked tangerine slices. For the cream: Sour cream mixed with sugar and vanilla sugar. gelatin soak in a few tablespoons of chopped sections of mandarin juice and sugar syrup cooled down. As swell slightly heated in a water bath until dissolved. Mix 2 tbsp of cream cream and then joins the rest. To this was added ¾ of shattered cream (cream, stirring) and chopped tangerine slices. The lower part of the base is put back together in a baking dish. Cover with the cream, is placed above the second portion of the base and is slightly pressed. Place in a refrigerator for 6-12 hours to tightens the cream. cold cake sprinkled with powdered sugar, decorate with roses from the rest 1/4 whipped cream and tangerine slices cooked. * In the original is used 400 g smooth (not grainy) cottage cheese, best diet, 100 g yoghurt 250 ml cream, 20 g gelatin and 400 canned mandarin chips. * I used 3 ready cocoa square the base, which cut out a circle the size of the cake form.
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23 Jan 2012


God, Ina what a beauty! Please have mercy on me-not stop me tempted with these your recipes, and I have no time, and Kielce became quite-love cakes with gelatin and cream ... Delicious is!

Desi will not regret it if you do! Not heavy and well combined with mandarin cream.

beauty, gentle and very fine combination, I really like :)

Rossi, thanks for the nice words and good evaluation!

for nothing, it is my pleasure :)

This time I made the cake swamps in the original recipe. The decoration is another. On one of the pictures show a culinary quirk - to match the layers of the cake after putting the cream, before being cut, it is a side notch, mark.

Ina, a beautiful cake you made and culinary quirk is truly clever person learns is alive.

Thank you flowers! A quirk I saw in one of television cooking shows, I do not remember what, but impressed me a lot and still I was going to write about it and now I remembered.

Ina, again unique images and excellent performance! I want to be with you to eat in this perfection ... :)

Oh, tillia, is lovely! And the recipe and photos are great. Logged favorite and will try.

Desi, thank you and welcome! We will treat!

Elti, thank you! With impatience will wait for your feedback after you do.