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Spice Cake with Tangerine Cream

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Spice Cake with Tangerine Cream

The perfect spice cake with tangerine cream recipe with a picture and simple step-by-step instructions.

  • 200 g Almonds
  • 250 g Candied diced fruit mix
  • 250 ml Oil
  • 450 g Brown sugar
  • 10 piece Eggs size M
  • 300 g Flour
  • 150 g Food starch
  • 0,5 packet Baking powder
  • 1 packet Gingerbread Spice 15g
  • 1 pinch Salt
  • 300 g Whole milk grated chocolate
  • 2 packet Aranca cream powder tangerine flavor
  • 300 g Whipped cream
  • Fat for the drip pan
  1. Roast the almond sticks in a pan until golden brown, remove and let cool. Finely chop 200g candied fruit mix in the universal chopper.
  1. Mix the oil, sugar and eggs for approx. 5 minutes until creamy. Mix the flour, cornstarch, baking powder, gingerbread spice and salt and stir into the egg mixture. Mix 275g grated chocolate, 175g almond slivers and crushed fruit mix and stir into the batter.
  1. Put the dough in a greased drip pan of the oven (32x38cm) and smooth it out. Bake in a preheated oven (electric stove 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes. Take out and let cool down completely.
  1. Put 4,400ml of cold water in a bowl. Add the creamy powder and stir in briefly with the whisk of the hand mixer on the lowest setting. Then whip for 3 minutes on the highest setting. Whip the cream until stiff and fold in. Smooth on the cake and chill for about 1 hour. .
  1. Decorate the cake with 50g fruit mix, 25g almonds and 25g chocolate.
Dinner
European
spice cake with tangerine cream

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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