Chocolate Cake with Tangerine Cream

by Editorial Staff

Chocolate cake with tangerine airy cream is a delicious dessert! Preparing this sponge cake with sour cream is quite simple, the main thing is to observe some of the nuances of cooking.

Ingredients

For the biscuit:

  • Eggs – 4 pcs.
  • Sugar – 100 g
  • Vanilla sugar – 10 g
  • Flour – 75 g
  • Cocoa powder – 25 g
  • Baking dough – 1 teaspoon.

For the cream:

  • Sour cream 20% – 350 g
  • Sugar – 80 g
  • Vanilla sugar – 10 g
  • Gelatin – 6 g
  • Milk – 3 tbsp
  • Mandarin Kurd

For Mandarin Kurd:

  • Tangerine juice – 120 ml
  • Lemon juice (if the tangerines are sweet) – 0.5 teaspoon.
  • Sugar – 50 g
  • Egg – 1 pc.
  • Yolks – 2 pcs.
  • Starch – 1 teaspoon
  • Butter – 30 g

For gelatin syrup:

  • Gelatin – 1/2 teaspoon.
  • Water – 1 tbsp

For decoration:

  • Mandarin – 1 pc.
  • Sweets, cookies

Directions

  1. First, prepare a biscuit. Add sugar and vanilla sugar to the eggs. Beat with a mixer, first at the minimum speed, gradually increasing it to the maximum, for 5 minutes.
  2. The mass brightened and became lush. In several steps, we introduce flour, cocoa, and baking powder. Stir with a silicone spatula in one direction with folding movements.
  3. Pour the biscuit dough into a split form with a diameter of 16 cm. I covered the bottom and sides of the form with parchment paper.
    We bake a chocolate sponge cake in an oven preheated to 170 degrees on a medium level. We check the readiness of the biscuit with a wooden skewer; it should come out of the biscuit dry and clean.
  4. Put the finished biscuit on the wire rack, remove the parchment, and let it cool completely.
    It is better to bake the biscuit in advance, after cooling, wrap it in plastic wrap and send it to the refrigerator for several hours, then it is better to cut and crumbles less.
  5. Let’s prepare the cream. Pour gelatin with milk and leave to swell for 10-15 minutes.
  6. Whisk cold sour cream with sugar and vanilla sugar for 3-4 minutes, until fluffy.
    Dissolve the swollen gelatin in the microwave in short pulses of 10 seconds. Cool and pour into the sour cream mass.
  7. Cooking custard with tangerine juice (tangerine Kurdish). To do this, add starch to the tangerine juice, mix well. Grind eggs with sugar. Add eggs to the juice with starch, mix, and send over medium heat. Cook until thick. Choose a saucepan with a thick bottom or cook the cream in a steam bath. We filter the cream through a sieve. Add oil and mix until smooth. Add tangerine Kurd to sour cream. The cake cream is ready.
  8. Cut the biscuit into four cakes. The biscuit is very soft, completely dry, airy, and porous.
  9. We put a split form without a bottom on the dish. It is advisable to cover the sides of the form from the inside with parchment. Put some cream on the bottom of the dish. We put the first cake on the cream, on it – a fourth of the cream, then the next cake, cream and thus collect the cake.
    We put the chocolate cake with sour cream in the refrigerator for a couple of hours, or better at night.
  10. Melt the chocolate in a steam bath or microwave in short pulses.
    We measure the bubble plastic film according to the size of the mold, maybe a couple of millimeters longer; in height – 2-3 cm above the cake. Apply the melted chocolate in an even layer onto the film with a brush, or a silicone spatula, faster with a spatula. We work quickly with chocolate, as it hardens quickly.
  11. Immediately wrap the cake, previously released from the mold, with a film with chocolate. And put the cake in the refrigerator for 10-15 minutes. When the chocolate has solidified, carefully remove the film.
  12. We peel the tangerine, disassemble it into slices, and remove the white streaks. We decorate the cake with various chocolate sweets and tangerine slices.
    To prevent the tangerine from winding up, we make gelatin syrup. To do this, fill the gelatin with water and leave it to swell for 10-15 minutes. Then dissolve it in the microwave and cover the tangerine slices with gelatin.
  13. Chocolate cake with tangerine cream is ready. There is nothing difficult in preparing this cake, there are just some nuances in its preparation:
    – we do not overheat gelatin, otherwise, it will lose its gelling properties;
    – be sure to introduce the gelatin cooled down so that the cream does not come in lumps;
    – we don’t measure the film too high, otherwise, it will bend inward;
    – cover the fruit with gelatinous syrup so as not to wind up.
    – we cut the cake with a hot knife.
  14. To say that the cake is delicious is to say nothing. It is very tasty! On the second day, the cake becomes even tastier. The combination of tangerine cream, chocolate biscuit, and chocolate is incredibly tasty and tender!
    Be sure to try making this cake.

Enjoy your meal!

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