Mandarin Cake for New Year
Description
It pairs perfectly with tea and coffee. Mandarin cake is exactly what you need for a New Year's celebration. Delicate, beautiful, tasty, it will decorate any table and will please everyone. It is fairly easy to make, but it takes time. Watch the step‑by‑step recipe and cook with pleasure! Happy upcoming holidays to all.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Mix warm milk and sunflower oil.
- 3
Step 3
In a bowl, mix the flour, 30 g of starch, and the leavening agent.
- 4
Step 4
Beat 2 yolks, 10 g of vanilla sugar and regular sugar. From the amount of sugar intended for the dough (105 g) remove one tablespoon (you’ll need it later), and mix the remaining sugar with the yolks.
- 5
Step 5
Pour the mixture of milk and vegetable oil into the yolk mixture.
- 6
Step 6
Gradually incorporate the flour mixture and knead the dough.
- 7
Step 7
The batter is liquid, just as it should be.
- 8
Step 8
Whisk 4 egg whites with 1 tablespoon of sugar that was set aside earlier. Whisk until stiff peaks.
- 9
Step 9
Add the egg whites to the dough one tablespoon at a time, mixing gently in one direction.
- 10
Step 10
Dough mixed with beaten egg whites.
- 11
Step 11
Prepare a 20 cm diameter pan. For safety, you can grease the pan with butter and dust it with flour. Pour the batter into the pan, bake at 160 °C for 45–50 minutes. Check doneness with a wooden skewer.
- 12
Step 12
While the cake is baking, work on the cream. For this, mix sour cream, 1 egg yolk, 150 g sugar, 5 g vanilla sugar, and 20 g starch.
- 13
Step 13
Place the saucepan with the cream over a water bath, making sure the bottom touches the boiling water, stir until thickened, 10-15 minutes from the moment the water starts boiling.
- 14
Step 14
Cool the sour cream custard to room temperature.
- 15
Step 15
Separate the tangerines into segments and remove the white pith.
- 16
Step 16
Take the sponge cake out of the oven and let it cool slightly.
- 17
Step 17
Remove it from the mold and cut off the top crispy part.
- 18
Step 18
Cut the sponge cake into three layers.
- 19
Step 19
Beat the room‑temperature butter, adding one tablespoon of custard at a time.
- 20
Step 20
Whisk the cream until smooth.
- 21
Step 21
Assemble the cake in a ring, place the first layer on the bottom, spread 1/4 of the cream, and on the cream place mandarin pieces.
- 22
Step 22
On top, another 1/4 of the cream.
- 23
Step 23
Place the second layer.
- 24
Step 24
Arrange again in the sequence: cream, mandarins, cream.
- 25
Step 25
Cover with the third layer, wrap with plastic film, and place in the refrigerator for 6–8 hours.
- 26
Step 26
Remove the cake from the ring before continuing to decorate the dessert.
- 27
Step 27
Break the white chocolate into pieces, add 50 ml of cream. Melt in the microwave in short 10‑second bursts, stirring after each interval.
- 28
Step 28
Cool the melted white chocolate to 25–30 °C and transfer it to a pastry bag.
- 29
Step 29
Prepare the syrup: for this, mix 60 grams of sugar and 30 ml of water, boil for 2–3 minutes, then dip the mandarin wedges into the syrup.
- 30
Step 30
After the sugar syrup, coat the mandarin segments in sugar.
- 31
Step 31
For decorating the cake, first make chocolate drips on the top, and then pour the remaining chocolate over the cake’s surface. Arrange candied mandarin segments. You can similarly candy clusters of rowan or viburnum, just as you did with the mandarin segments. For decoration, garnish with sprigs of fresh fir. The festive and beautiful cake is ready.
- 32
Step 32
The combination of a delicate chiffon sponge, buttery cream with mandarin pieces and white chocolate is so delicious, it's beyond words!