Coffee tangerine wreath
- 250 g butter or margarine
- 350 g Sugar
- 1 Package Vanillin sugar
- 4 eggs (size M)
- 375 g flour
- 1 Parcel Baking powder
- 5 TL soluble espresso powder
- 2 EL + 1 tsp cocoa powder
- 100 ml Milk
- 1 jar (s) (314 ml) mandarin oranges
- 150 g Schmand
- 500 g Mascarpone
- 2 packets cream estiger
- 200 g whipped cream
- Cocoa
- 15 Chocolate mocca beans
- Fat and flour
105 minutes
easy
- 1.
- Mix the fat, 250 g sugar and vanilla sugar until creamy. Stir in eggs one at a time. Mix the flour, baking powder, 2 teaspoons of espresso powder and 2 tablespoons of cocoa and stir in alternately with the milk. Grease the wreath form and dust with flour. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 55-65 minutes (chopstick test!). Remove and let cool in the mold for about 10 minutes. Turn out onto a wire rack and let cool down. Put the mandarins in a sieve and drain, collecting the juice. Mix the sour cream, 3 tablespoons of mandarin juice, mascarpone and 100 g of sugar. Stir in 1 packet of cream setting agent. Whip the whipped cream until stiff, sprinkling in 1 packet of cream setting agent. Fold in the whipped cream. Cut the coffee wreath twice horizontally. Brush the bottom with about 1/4 of the cream. Place the middle base on top and press it down a little. Remove 3 tablespoons of the rest of the cream. Stir in 3 teaspoons of espresso powder and 1 teaspoon of cocoa, then stir into the rest of the cream. Spread 1/3 of the cream on the middle base, cover with 2/3 of the mandarin oranges and finish with the last base. Spread the cream all over the cake. Chill the cake for at least 2 hours. Dust the cake with cocoa before serving and decorate with the rest of the mandarins and mocca beans
- 2.
- Wait 3 hours
1 piece approx.:
- 420 kcal
- 1760 kJ
- 5 g Protein
- 28 g fat
- 37 g carbohydrates
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