Shortbread – Mandarine – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 6 egg (s), separated
- 150 grams sugar
- 1 packet vanilla sugar
- 1 teaspoon Baking powder
- 150 grams flour
For covering:
- 4 cans tangerine (s), including 250 ml juice
- 2 packs pudding powder, vanilla (for cooking)
- 0.5 liter ½ orange juice
- 800 ml cream
- 2 tablespoon powdered sugar
- 4 packs cream stabilizer
- 400 g biscuit (s) (chocolate - butter biscuits)
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff. Mix egg yolks with sugar and vanilla sugar until foamy, stir in flour and baking powder and fold in the stiffly beaten egg white. Line a baking sheet with baking paper and spread the dough on it. Bake the base in a preheated oven at 190 ° C for about 20 minutes, then remove it and let it cool down.
- Drain the mandarins well and save the collected juice. Set aside 24 mandarins for garnish. Mix the tangerine juice and orange juice and cook a pudding with the custard powder. Spread the remaining mandarins on the baked base, spread the cooked pudding on top and let cool. In the meantime, whip the cream with icing sugar and whipped cream until stiff. Spread 3/4 of it on the cold pudding.
- Now distribute the butter biscuits alternately, 1 with the chocolate side, 1 with the biscuit side. Garnish the biscuits with the remaining cream and the mandarins.
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