Juicy tangerine box cake
- 2 Can (s) (à 314 ml) Mandarin -Oranges
- 250 g butter or margarine
- 375 g Sugar
- 1 packet vanillin sugar
- 5 eggs (size M)
- 300 g Flour
- 100 g Cornmeal
- 1 package Baking powder
- 5 EL Orange liqueur
- 2 Egg white (size M)
- Salt
- 1 EL Icing sugar
- Kumquat
- fat and baking paper
90 minutes
light
- 1.
- Drain the mandarins while collecting the juice.Mix the fat, 275 g sugar and vanilla sugar until creamy. Stir in eggs one at a time. Mix both types of flour and baking powder. Stir in alternately with 5 tablespoons of mandarin juice and liqueur. Fold in the tangerines. Grease a loaf pan (25 cm long) and line it with baking paper, leaving the paper protruding at the edge. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 60-75 minutes (stick test!) Beat the egg white until stiff, sprinkling in 100 g of sugar and salt. Take the cake out of the oven. Put the meringue on top and spread it loosely. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 5 minutes. Let cool on a wire rack for about 10 minutes. Remove from the mold with the help of the baking paper, allow to cool. Dust with icing sugar and decorate with kumquat
- 2.
- 2 hours waiting time
1 Pieces approx:
- 360 kcal
- 1510 kJ
- 5 g protein
- 16 g fat
- 48 g carbohydrates
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