Coffee tangerine wreath

For 20 pieces
  • 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
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
Wait 3 hours
1 piece approx.:
  • 420 kcal
  • 1760 kJ
  • 5 g Protein
  • 28 g fat
  • 37 g carbohydrates


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