Preparation: Step 1
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Prepare all ingredients. Use tangerines with a sweet and sour taste. Sift sugar powder and flour before use through a small strainer. Use good quality cream and proven manufacturer.
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Step 2
Pour the baking powder to the prepared flour. Mix the spatula until uniform distribution throughout the flour mass.
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Step 3
Rinse the eggs before use. Separate proteins from yolks into a different deep dish.
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Step 4
Pour salt to proteins. Beat with a mixer to stable lush foam.
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Step 5
Pour half the sugar from the norm indicated in the recipe.
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Step 6
Continue to beat with a mixer to stable peaks. How to check if the proteins are well beaten? It is necessary to turn the bowl, if the protein mass does not flow, then the proteins are beaten to the desired consistency.
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Step 7
Beat the yolks with a mixer before the appearance of bubbles on the surface. Pour the remaining second half of sugar. Beat a mixer at medium speeds to a lush light mass.
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Step 8
Pour in water temperature water. Water should be boiled. Stir with a mixer.
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Step 9
Add the yellow mass to whipped proteins. Stir with a mixer.
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Step 10
Pour the flour mass with a baking powder. Mix a manually with a spatula or a mixer at small speeds. It is not worth mixing with a mixer for a long time.
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Step 11
Prepare a baking dish with a diameter of 22 cm. Cover the bottom and side sides with parchment. Pour the dough. Gently, rede it with a spatula. Send to a hot oven for 40-60 minutes, to a dry match. The baking time depends on the power of the oven, the size of the biscuit and the material of the form used. For the first 20 minutes, the oven door cannot be opened so that the biscuit is not a donkey.
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Step 12
Branded biscuit to get out of the stove and cool a little in shape. Then get it onto the grate and leave until completely cooled. Wrap in the food film and send it to the refrigerator for 12 hours.
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Step 13
After cutting a ripened biscuit into two halves.
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Step 14
Clean citrus fruits. Divide into slices. Peel the veins. Cut each slice in half. If there are seeds, remove.
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Step 15
Pour the fat cream of 600 ml into a deep dish. Beat a mixer to the consistency of the cream.
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Step 16
Pour 80 g of sifted powdered sugar. Stir with a mixer.
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Step 17
It turns out a stable cream cream.
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Step 18
For impregnation of 180 ml of fatty liquid cream, mix with sifted powdered sugar (40 g), without a mixer, just a spoon.
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Step 19
To impregnate two cakes with creamy impregnation.
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Step 20
For molding, it is most convenient to use a molding ring. Cover the inside of the ring with acetate film. Put the lower half of the biscuit to the bottom. Add 100-150 g of cream cream. Leve.
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Step 21
Put half the chopped tangerines.
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Step 22
Add another 150 g of cream. Close with a spoon.
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Step 23
Put the second half of the chopped tangerines.
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Step 24
Add 150-200 g of cream cream. Leve.
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Step 25
Lay the second half of the biscuit. Press your hands slightly.
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Step 26
Add a little more cream and flatter. Sent to the refrigerator for 5-6 hours, you can at night. A little cream should remain to align the cake.
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Step 27
Remove the ring. Take the side sides and top with the remaining cream.
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Step 28
It is desirable to decorate at your discretion on the day of the presentation, as fresh fruits are used. In this case, tangerines, cranberries, sprigs of rosemary, painted blue sugar and snowflakes made of icing are used to decorate. Mandarin cake is ready.
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Step 29
Fun holiday and a pleasant tea party!
