John Myers
Tangerine and Almond Cakes with Caramel Tangerines
The perfect tangerine and almond cakes with caramel tangerines recipe with a picture and simple step-by-step instructions.
- For the cakes:
- 6 piece Fresh mandarins
- 280 g Sugar
- 3 piece Eggs
- 300 g Ground almonds
- 300 g Butter
- 6 piece Soufflèe molds, approx. 10 cm in diameter
- 6 piece ———————————–
- For the caramel mandarins:
- 6 piece Fresh mandarins
- 200 g Sugar
- For the cakes, peel the mandarins and put them in a saucepan, cover with water and bring to the boil. Simmer for 5 minutes, drain and drain. Cover again with fresh water, add 150 grams of sugar, bring to the boil once and then simmer for 20 minutes over low heat. Then put the mandarins with the stock in a bowl and let cool.
- Preheat the oven to 180 ° C, grease the soufflèe molds with the butter and line the bases with baking paper.
- Remove the mandarins from the stock and puree. Separate the eggs and whip the yolks with 60 grams of sugar until creamy. Beat the egg whites until stiff, add the remaining sugar and beat for another 3 minutes.
- Mix the tangerine puree with the egg yolk cream, then fold in the almonds and finally the egg whites in portions. Pour the batter into the soufflèe molds and bake in the oven for about 30-35 minutes. Then let the cakes cool for a good 15 minutes, then turn them onto a wire rack and remove the baking paper from the bottom. Turn the cakes and let cool down completely.
- For the caramel mandarins, cut 3 pieces with the skin into about 0.5 cm thick slices, then carefully cut the skin from the pulp with a sharp knife. Squeeze the remaining mandarins and mix the juice with 200 grams of sugar, bring to the boil and reduce to a golden brown caramel.
- Spread the tangerine slices on a piece of baking paper, pour half of the caramel over them, turn and pour the rest of the caramel over them. Let it set a little, then put 2 slices on each cake and drizzle a little more caramel over it … DELICIOUS !!!
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