Grandma`s Juicy Mandarin Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 egg (s), separated
- 400 g flour, sifted or instant flour
- 250 g butter
- 250 grams sugar
- 1 cup cream
- 1 packet baking powder
- 1 packet vanilla flavor, liquid
- 4 cans tangerine (s), drained, collect the juice
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Measure and prepare all ingredients. Melt the butter and let it cool, then add it to the mixing bowl. Add egg yolks, sugar, baking powder and flavoring and stir for 3 minutes until foamy.
- Gradually mix in the flour. Whip the cream and egg whites individually until stiff and carefully fold them into the dough.
- Grease a springform pan, preheat the oven to 160 ° C (fan oven). Pour the finished dough into the mold. Spread the drained mandarins in the middle of the mixture. Leave a small margin on the outside.
- Now put it in the oven and bake slowly for 45 minutes. Pierce briefly and test whether the cake is through.
- Take out of the oven and let cool down for 20 minutes. Then pour half of the juice over the cake. The crowd seems a bit much at first, but that`s how it should be. The cake should then sit for another hour in the springform pan; it tastes particularly good if it steeps overnight. Then put it in the fridge.
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