Quick Tangerine Cream Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 cups whipped cream
- 3 packs cream stabilizer
- 3 packs vanilla sugar
- 1 cake base
- 3 cans mandarin (s)
- 2 packs sauce powder (vanilla) without boiling
Print Recipe
Pin Recipe Instructions
- Place a cake ring around the cake base.
- Briefly whip the cream. Then add the 3 packets of cream stabilizer and beat everything stiff for about 3 minutes on the highest level. Finally add the 3 sachets of vanilla sugar.
- Drain the mandarins well and collect the juice. After the mandarins have drained well, fold them into the cream mixture and then distribute evenly on the cake base.
- For the icing, measure 250 ml of the collected mandarin juice and stir briefly with the sauce powder. Put the topping on the cream mixture as quickly as possible, as it sets very quickly.
- Put the cake in the fridge for about 1 hour until you are ready to eat it.
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