Succumb to the zesty charm of this Tangy Tangerine Dream Cake, where the lightness of sponge meets the creamy delight of quark and whipped cream, all adorned with succulent pieces of tangerine.
Ingredients for the Sponge Base:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- A dash of salt
Instructions for Sponge Base:
- Preheat the oven to 180°C (356°F). Line a 20 cm cake pan with baking paper.
- Whisk the eggs with sugar, vanilla, and salt until the mixture is light and has doubled in volume.
- Carefully fold in the flour to maintain the airiness of the batter.
- Pour into the pan and bake for 20-25 minutes until golden and springy to the touch. Allow to cool completely.
Ingredients for the Tangerine Filling:
- 1 1/4 cups heavy whipping cream
- 2 packets of cream stabilizer
- 2 tablespoons powdered sugar
- 1 cup quark (or substitute with additional 1 cup of whipping cream)
- 1-2 tablespoons tangerine juice, freshly squeezed
- 7 oz tangerine segments, well drained
Filling Preparation:
- Whip the cream with stabilizer and powdered sugar until it holds stiff peaks.
- Gently fold the quark into the whipped cream. Flavor the mixture with tangerine juice.
- If opting out of quark, simply use the total amount of cream to make a richer whipped cream filling.
Cake Assembly:
- Slice the sponge cake horizontally into two layers.
- Spread a layer of the tangerine cream on the bottom layer and dot with tangerine segments.
- Place the second sponge layer on top and cover the cake with the remaining cream, smoothing out the sides.
- Decorate with additional tangerine segments and perhaps a sprinkle of zest or powdered sugar for a chic finish.
Chill the Tangerine Dream Cake before serving to let the flavors meld together, and then dive into this citrus-infused delight, a perfect balance of tang and sweetness. 🍊🍰
