Tangerine cake recipe that will create a Christmas mood in your home. Last year, he created a furore over the New Year's table and I decided to cook it every year.
I want to share with you a recipe for an unusual cake, which I cook 1 time in a year - on New Year's Eve. Preparing the cake with lots of tangerines, so it is a good time, because the tangerine season in full swing.
For a long time I will not rant and proceed immediately to the preparation. His impressions of the cake I will tell in the end.
Step by step recipe for tangerine cake with chocolate
Tangerines pour water, bring to the boil. Merge boiling and pour cold water. Repeat the procedure 3 times.
In cooking, this technique is called blanching, due to this I get rid of the bitterness of tangerine peel.
I pour mandarins water, bring to a boil, covered with a lid, and leave the brewed 1 hr. After this time, water and orange merge give mandarins cool slightly.
Punches still warm tangerine immersion blender until smooth slurry. Now it's time to test.
Preparing the dough
Tangerines 400 g
Almonds or almond flour 250g
Disintegrant 6 c (1.5 teaspoon)
Eggs 5 pcs
Sugar 230 g
To prepare the almond flour is required. I finished it and I just ground the almonds in a coffee grinder to a state of powder.
In a separate container with sugar whip eggs until a fluffy mass. I whipped a hand mixer at a maximum speed of about 5-6 minutes.
I add the weight of the rubbed tangerines and gently stirred spatula until uniform.
Almond flour is stirred with a whisk and debonder add to the dough. The whole is mixed until uniform.
Bake in a preheated 180 ° C oven for about 60 minutes. Willingness to check the wooden skewer dry. Pierces the cake and if it is dry, then the cake propechen - if not, send it in the oven dopekayut.
After baking to give a cake to cool completely and then put away in the refrigerator overnight.
How to cook a chocolate glaze and cover the cake
Dark Chocolate 80 g
Butter 45 gr
Cream 33% 1.5 tablespoons
All the ingredients for the glaze in a water bath stirred to homogeneity. Once all the ingredients come together - the glaze is ready.
Cake removed from the mold and cover with chocolate icing. Top, until the glaze has not yet grasped, decorate the cake slices of canned mandarins. Well, as promised at the beginning, I tell their experiences.
Cake turned with a rich aroma and taste of tangerines. The dough turned out tender, tight and still crumbly. The combination of mandarin with chocolate unmatched. I liked the cake so much that I decided to cook a dessert on New Year's table.