Tangerine cake recipe. Mandarin cake in a slow cooker

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

With today's low prices for citruses, it will not be much of a problem to bake a tangerine cake. The recipe can be chosen for every taste and budget - from a simple and inexpensive biscuit to a complex one that requires attention, labor and special culinary skills. What they have in common is the presence of tangerines and the simply divine taste of baking.

Tangerine cake

For this recipe, we will describe only the base - cakes. You can lubricate them with any cream, jam, condensed milk, or even all in turn, if you bake two cakes and cut each into thinner ones. This tangerine kefir cake accepts any accompaniment. For him, a small piece of soft butter is taken (about 75 g) and rubbed until final uniformity with egg and sugar (one and a half cups). A glass of kefir with a pinch of s alt is then poured in, everything is knocked out to smoothness. Six tangerines are minced with skins but no seeds and added to the mixture. After the resulting viscous liquid is kneaded, poured into three glasses of flour, beaten until all lumps are eliminated. Just add a spoonquenched soda, knead for the last time and put in a greased form. Do not immediately send to the oven - let it stand for about forty minutes.

Easy tangerine cake

Five eggs are beaten with a glass of sugar, a 200-gram pack of butter is added (do not replace margarine - your tangerine cake may not work or acquire a specific smell), the mass is brought to splendor. Two and a half cups of flour mixed with a spoonful of soda are added, and the dough is kneaded with a spoon until smooth. Finally, the tangerine knocked out in the blender is poured in - whether to remove the skin from it is up to the hostess, but it will turn out more fragrant with her. The cake goes into the oven for half an hour. At this time, the cream is cooked: a pack of butter is brought to lightness with a mixer; gradually, little by little, condensed milk (0.5 cans), vanillin and tangerine mass obtained from one citrus with a blender are added to it. The cake is cut parallel to the ground in half, both parts are smeared with cream, stacked on top of each other. The tangerine cake is sprinkled with crushed nuts on top, and after an hour of standing in the refrigerator, it can be served on the table. If you don't like nut powder, you can add crumbs to the cream along with tangerines.

Orange Mood

Very interesting and delicious tangerine cake. The recipe, however, requires attention and hassle. But then you can’t drag children and guests by the ears from delicacies. First, the cake: about five tangerines are ground in a blender or meat grinder. One third of a pack of butter(about 75 grams) is melted and mixed with one and a half glasses of sugar and an egg. After gaining uniformity, a glass of kefir, a few grains of s alt and a spoonful of baking powder are added. The mass, kneaded to smoothness, is poured into the sifted three glasses of flour along with tangerine puree. The homogeneous dough is left on the table for half an hour or forty minutes, after which it is baked until blush and readiness (checked with a match). After cooling, the cake is divided into two thinner parts. A jar of canned tangerines is strained; syrup mixed with a spoonful of rum or cognac, the bottom cake is soaked, then smeared with half the cream (whisk the butter with an equal amount of condensed milk, vanilla and a spoonful of cognac). On top are slices of tangerine from a jar. The second cake is placed, smeared with the rest of the cream. Citrus slices are laid out again on it - it can be fresh, it can be canned. On the edge and sides, the product is sprinkled with coconut flakes. Tangerine cake should be soaked in the refrigerator for two hours before serving. But then it is eaten instantly.

Delight

Before making this tangerine cake, a glass of dried apricots is finely chopped or ground. Juice is squeezed out of a dozen tangerines, crushed apricots are added to it, boiled for about ten minutes. Then, while they are cooling, four eggs are beaten with a glass of sugar, a pack of butter, flour (0.5 cup) and finely crushed almonds (one and a half cups). The contents of both containers are combined and kneaded. The dough is placed in a form lined with parchment,sprinkled with almond flakes and sent to the oven for three quarters of an hour. The taste is just amazing; if you want to top the tangerine cake with something extra, whipped cream is ideal.

Tangerine Paradise

There are several desserts with this name. We invite you to cook "Tangerine Paradise" - the most delicate cake you can find. Proteins of six eggs are beaten to stable peaks with a spoonful of sugar, yolks - until whitening with half a glass of regular sugar, a package of vanilla and a spoonful of lemon zest. Half a cup of flour is sifted into the yolks with a teaspoon of baking powder and 2 tbsp. l. starch (preferably corn starch). Then, gently, in parts, proteins interfere with the mass. When the appearance of the dough satisfies you, it is placed in a mold and placed in the oven for forty minutes. The cooled cake is divided in half and soaked in tangerine syrup. Gelatin is also soaked in it (20-gram package). A cream is made from two packs of dietary cottage cheese mixed with half a glass of yogurt, three tablespoons of powdered sugar and vanilla. Swollen and heated gelatin is introduced into it; when the mass begins to thicken, a glass of whipped cream is added. The lower cake is covered with slices of canned tangerine and cream, the upper one is left only with impregnation. The almost finished Tangerine Paradise cake is hidden in the refrigerator for the night. The next day, it's sprinkled with powdered sugar, garnished with whipped cream figures and citrus wedges, and you're ready to celebrate.

Tangerine Lemon Cake

Its taste is interesting because sour citrus goes into the dough, and sweet is used for impregnation. Plus dried fruits! Raisins with dried apricots (“by eye”, as much as you want) are soaked, 150 grams of soft butter are rubbed with half a glass of sugar, and then beaten with three eggs, half a glass of milk, half a lemon scrolled in a meat grinder, and flour (two and a half glasses) with baking powder. At the end, filtered and chopped dried fruits are poured. The dough is kneaded, poured into a greased multicooker bowl. The "Baking" mode is selected, the timer is set for 80 minutes. While the tangerine cake in the slow cooker reaches the condition, impregnation is done: five tangerines are peeled, the slices are cut into small pieces. Lemon makes its way through a blender, mixed with half a glass of sugar and tangerines. After a quarter of an hour, the mass is placed on the stove and boiled for 10 minutes. Then swollen gelatin is added to it, and after five minutes the impregnation is removed from the heat. Depending on the height of the cake, it is cut into 2-3 pieces and soaked in citrus jelly.