Ingredients:
Tangerines 4 kl. cans
Red cake icing 2 sachets
White cake icing 2 sachets
Whipped cream 500 ml
Vanilla sugar 3 packs
Cream stiff 3 packs
Multivitamin juice 300 ml
Vanilla sauce without cooking 3 packs
Preparation:
Stretch a high cake ring around the sponge cake base.
Place the tangerines from the cans in a sieve and separate them from the liquid.
Drain the tangerine pieces and pour the juice into a pot.
If necessary, increase the liquid to 700ml with a sip of water.
Slowly stir in the cake icing while stirring with a whisk and warm the mixture. Bring to the boil briefly while stirring vigorously with a whisk and immediately remove from the heat.
Now very quickly, carefully fold the tangerine pieces into the still hot mixture and immediately spread them over the sponge cake base and smooth them out. The mixture will quickly set again, so you should hurry up.
Beat the cream with the cream stiffener powder and the vanilla sugar until stiff and spread evenly over the mandarin orange cake mixture, which has now cooled down a little.
Place briefly in the refrigerator.
Mix the ice-cold multivitamin juice with the vanilla sauce powder. This is best done with a whisk or a mixer until the mixture
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
