Indulge in the citrusy zest of this Tangerine Cake, a refreshing dessert that pairs juicy tangerines with a light and creamy filling. The combination of a crunchy ladyfinger crust and a smooth, tangy quark or cream cheese filling offers a tantalizing treat for all who appreciate fruity desserts.
Why You’ll Love This
This cake is a celebration of tangerines, featuring their vibrant flavor in both the creamy filling and the garnish. Its delightful freshness is perfect for those who enjoy desserts that aren’t overly sweet. The easy-to-follow recipe ensures a hassle-free baking experience, resulting in a visually appealing and deliciously satisfying cake.
Perfect Occasion
This Tangerine Cake is perfect for spring and summer gatherings, whether it’s a casual brunch, a family dinner, or a festive celebration. Its refreshing taste makes it an excellent choice for warmer weather or any occasion that calls for a light and fresh dessert.
Decoration Tips
For a stunning presentation, top the cake with a crown of tangerine slices arranged in a circular pattern. You can also add a sprinkle of powdered sugar or edible flowers for a touch of elegance. Consider serving each slice with a dollop of whipped cream and a mint leaf for extra flair.
For the Crust:
- Prepare Pan and Oven:
- Preheat your oven to 180°C (356°F). Line a 19-20 cm springform pan with parchment paper.
- Mix Crust Ingredients:
- Finely crush 150g of ladyfinger biscuits. Combine with 80g of melted butter and 2 tablespoons of milk until well blended.
- Bake Crust:
- Press the mixture evenly into the bottom of the prepared pan and bake for about 10 minutes or until golden brown. Allow to cool.
For the Filling:
- Mix Filling:
- In a large bowl, blend 250g of quark or cream cheese with 75-100g of powdered sugar and 1 tablespoon of tangerine juice until smooth.
- Whip Cream:
- In a separate bowl, whip 350ml of heavy cream with 16g of whipped cream stabilizer until stiff peaks form.
- Combine:
- Gently fold the whipped cream into the quark mixture. Chop half of the drained tangerines from a 300g can into small pieces and fold these into the filling, along with the rest of the tangerine halves (reserve some for topping).
- Assemble Cake:
- Pour the filling over the cooled crust, smooth the top, and chill in the refrigerator for at least 4 hours, or overnight, until set.
Decorate and Serve:
- Before serving, remove the cake from the springform pan and adorn the top with fresh tangerine slices.
Enjoy this wonderfully light and refreshing Tangerine Cake with family and friends!
