John Myers
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White Chocolate Cream with Tangerines
The perfect white chocolate cream with tangerines recipe with a picture and simple step-by-step instructions.
ground
- 2 Eggs
- 75 ml Oil
- 100 g Sugar
- 1 packet Vanilla sugar
- 150 g Flour
- 2 tsp Baking powder
- 75 ml Mandarin juice
Chocolate cream
- 3 cups Cream
- 3 Panel Chocolate white
Covering
- 3 Cans Mandarins
molding
- 1 packet White cake topping
- 250 ml Mandarin juice
- 2 tbsp Sugar
Also
- 2 tbsp Orange liqueur for soaking the soil
- 2 tbsp Nuts for sprinkling the mold
1. Tag
- Preheat the oven to 160 degrees. Grease the springform pan and sprinkle with nuts
- Put the dough ingredients in a bowl and stir the food processor on the highest setting.
- Put in the oven and bake for 20 minutes. Chopstick sample!
- Melt the cream with the chocolate in the refrigerator overnight.
2.Tag
- Pour off mandrels and save 250 ml of liquid for pouring.
- Soak the bottom with the liqueur and put a cake ring around it.
- Whip the cream-chocolate mixture and spread it on the base, cover with tangerines and cook a topping according to the instructions
- Pour the icing over the mandarins and chill for approx. 2 hours
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