Mandarin cake: a recipe. Mandarin cake in the multivark

With the current low prices for citrus fruits, it is not very difficult to bake a tangerine cake. The recipe can be chosen for every taste and purse - from a simple and inexpensive biscuit to a compound, requiring attention, labor and special culinary skills. The common thing between them is the presence of mandarins and simply the divine taste of baking.

Mandarin cake

For this recipe, we describe only the basis - cakes. 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 cake on kefir accepts any escort. For him, take a small piece of soft oil (about 75 g) and rubbed until the final homogeneity with the egg and sugar (one and a half cup). Next comes a glass of yogurt with a pinch of salt, everything is beaten out to smoothness. Six tangerines are rotated through a meat grinder with a peel, but without seeds, and added to the mixture. After the resulting viscous liquid is mixed, poured into three glasses of flour, whipped until all the lumps are eliminated. It will remain to add a spoonful of soda, the last time to knead and put in a buttered form. Immediately not to send to the oven - let it last for about forty minutes.

Light cake with tangerines

Five eggs are beaten with a glass of sugar, a 200 gram packet of oil is added (you should not substitute margarine - your tangerine cake may not be suitable or will acquire a specific smell), the mass is brought to splendor. Add two and a half glasses of flour mixed with a teaspoon of soda, and the dough is kneaded with a spoon until smooth. At last, the mandarin, knocked out in the blender, is poured in - to take off the skin from it, to decide the mistress, but it will be more aromatic with it. The cake is sent to the oven for half an hour. At this time, the cream is cooked: a pack of oil is added to the mixer until airy; Gradually, a little bit, it is added condensed milk (0.5 jars), vanillin and tangerine mass, obtained from one citrus with a blender. The corn is cut parallel to the ground in half, both parts are smeared with cream, stacked on top of each other. Above, mandarin cake is sprinkled with crushed nuts, and after an hour of standing in the refrigerator it can be served on the table. If you do not like nut powder, you can add crumbs to the cream along with the tangerines.

"Orange mood"

Very interesting and tasty tangerine cake. The recipe, however, requires attention and hassle. But children and guests will not be dragged away from their dainties by their ears. At first, the cake: five mandarins are ground in a blender or meat grinder. A 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 homogeneity, a glass of kefir, a few grains of salt and a spoon of baking powder are added. The mass blended to smoothness is poured into sifted three glasses of flour together with mandarin puree. Homogeneous dough for half an hour or forty minutes settles on the table, after which it is roasted to blush and ready (checked with a match). After cooling, the cake is divided into two thinner parts. A can of canned mandarin is filtered; Syrup mixed with a spoon of rum or cognac, soaked under the cake, then promazyvaetsya half of the cream (beat the butter with an equal number of condensed milk, vanilla and a spoon of cognac). Above are placed lobules of mandarin from the jar. The second cake is placed, smeared with the rest of the cream. On it citrus slices are again decomposed - it is possible fresh, it is possible canned. On the edge and sides of the product sprinkled with coconut shavings. Mandarin cake before serving should be soaked in the refrigerator for two hours. But then eaten instantly.

"Delight"

Before preparing this tangerine cake, a glass of dried apricots is finely chopped or grinded. A dozen mandarins are squeezed out with juice, crushed apricots are added, and boiled for about ten minutes. Then, while they cool, four eggs are beaten with a glass of sugar, a packet of butter, flour (0.5 cups) and finely crushed almonds (one and a half cups). The contents of both containers are combined and mixed. The dough is placed in a mold, lined with parchment, poured with almond flakes and for three quarters of an hour goes into the oven. The taste is simply delicious; If you want a mandarin cake to cover something extra, the ideal option is whipped cream.

"Mandarin paradise"

With this name there are several desserts. We suggest you to prepare "Mandarin paradise" - the most delicate cake from all that you can find. Proteins of six eggs are beaten to stable peaks with a spoonful of sugar, yolks - until whitening and a half cup of ordinary sugar, packing vanilla and a spoonful of lemon zest. In the yolks sift half a cup of flour with a teaspoon of baking powder and 2 tbsp. L. Starch (preferably corn). Then, gently, in parts, the mass interferes with the proteins. When the appearance of the dough satisfies you, it fits into the mold and is put for forty minutes into the oven. The cooled cake is divided in half and soaked with mandarin syrup. In it, gelatin is soaked (20 gram pack). Of the two packets of dietary curd mixed with half a glass of yogurt, three tablespoons of powdered sugar and vanilla, a cream is made. It is also injected with a swollen and heated gelatin; When the mass begins to thicken, a glass of whipped cream is added. The lower cake is covered with lobules of canned mandarin and cream, the top is left only with impregnation. Almost ready cake "Mandarin paradise" for the night hides in the refrigerator. The next day it is covered with powdered sugar, decorated with figures of whipped cream and citrus slices - and you can start celebrating.

Mandarin-lemon cake

Its taste is interesting in that the dough is sour citrus, and for impregnation, sweet is used. Plus also dried fruits! Raisins with dried apricots ("by eye", as much as you want) are soaked, grams of soft oil are rubbed with half a glass of sugar, then beat up with three eggs, half a glass of milk, half a lemon scrolled in a meat grinder and flour (two and a half cups) With a baking powder. At the end, poured dried and cut dried fruits. The dough is kneaded, poured into a greased cup of the multivark. The "Baking" mode is selected, the timer is set for 80 minutes. While the mandarin cake in the multivarque comes to the standard, impregnation is done: five mandarins are cleaned, slices are cut rather small. Lemon makes a blender, mixes with half a glass of sugar and tangerines. After a quarter of an hour, the mass is placed on the plate and boiled for about 10 minutes. Then, swollen gelatin is added, and after five minutes, the impregnation is removed from the fire. Depending on the height of the cake, it is cut into 2-3 parts and soaked with citrus jelly.