John Myers
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Sour Cream – Tangerine Cake
The perfect sour cream – tangerine cake recipe with a picture and simple step-by-step instructions.
ground
- 80 g Flour
- 40 g Sugar brown
- 1 Msp Vanilla pulp
- 1 Msp Grated organic orange peel
- 0,5 tsp Baking powder
- 40 g Butter
- 1 Egg
Covering
- 1 cups Cream
- 1 Msp Vanilla pulp
- 3 teaspoon Instant gelatin
- 1 packet Cream stabilizer
- 1 tbsp Powdered sugar
- 1 cups Sour cream
- 1 Can Mandarin oranges
- 1 packet Chocolate hearts
ground
- Put the dry ingredients and orange zest in a bowl, stir with the butter, then add the egg and stir for another 3 minutes.
- Put in a greased baking tin sprinkled with breadcrumbs, smooth it out and bake for 15 minutes at 175 ° C. Let cool for 10 minutes and remove from the mold.
Covering
- Drain the tangerines in a colander and cut into small pieces. Place the base on a cake plate.
- Beat the cream for 1 minute, add the vanilla pulp, cream stabilizer, powdered sugar and instant gelatine and continue beating until it is firm.
- Carefully mix in the sour cream and fold in the mandarins.
- Spread the cream – tangerine mixture on the cake base, smooth it out and chill for 2 hours.
- Before serving, decorate with chocolate hearts to taste.
- Info: this quick cake can be baked in the morning and served with coffee in the afternoon.
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