Christmas tangerine cake according to grandma's recipe

YUMMY------- Christmas tangerine cake according to grandma's recipe Article by delicious • 11 hrs ago Dear friends, we wish you a good start into the week and a nice pre-Christmas period with the delicious Christmas tangerine cake according to grandma's recipe. The cake tastes simply heavenly. Kind regards, Astrid, Linde, Greta, the Lund family, Angelika & Wolfgang ---------------------------- Are you longing for grandma's beloved Christmas cake, which always tastes so delicious? With this recipe you can now bake the fruity creation yourself and surprise your family with the Christmas classic. For the cake favourite, we top an aromatic speculoos base with a fruity cream. After cooling, decorate with speculoos, tangerines and roasted flaked almonds and the perfect Christmas cake is ready! The recipe for Christmas mandarine cake Ingredients for 16 pieces: 100 g almond speculoos 3 eggs (size M) 100 grams of sugar 125 grams of flour 1 level tsp baking powder 6 sheets of gelatin 2 can(s) (314 ml each; transfer weight: 175 g) mandarin oranges 900 grams of whipped cream 2 packets of vanilla sugar 100 ml orange liqueur (e.g. Cointreau) 100 g hazelnut brittle 60 g flaked almonds 1 tbsp powdered sugar baking paper Preparation (60 minutes + 240 minutes waiting time): Chop 50 g speculoos. separate eggs. Beat the egg whites with 3 tablespoons of water until stiff, adding the sugar. Beat in the egg yolks one at a time. Mix the flour and baking powder, sift over the custard and fold in the chopped speculoos. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the batter and smooth out. Bake in the preheated oven (electric stove: 175 °C/convection: 150 °C/gas: level 2) for approx. 20 minutes. Let cool down. Remove the base from the mold and cut in half horizontally. Place a cake ring around the bottom layer. Soak the gelatine in cold water. Drain tangerines in a sieve. Whip 700 g whipping cream until stiff, adding vanilla sugar. Squeeze out the gelatine and place in a small saucepan with the orange liqueur. Heat gently until the gelatin has dissolved. Stir 2 tablespoons of whipped cream into the gelatine mixture, stir mixture into the remaining whipped cream. Mandarines, except for a few for decoration, and fold 60 g of brittle into the cream. Pour the cream on the base of the cake ring and spread evenly. Place the second layer on top and press down a little. Chill for about 4 hours. Roast the flaked almonds in a pan without fat until golden brown, leave to cool. Whip 200g cream until stiff. Remove the cake from the ring, spread with the cream. Halve 50 g of speculoos diagonally. Decorate the cake with speculoos and tangerines. Sprinkle with flaked almonds and 40 g brittle. Dust with powdered sugar. nutrition info 1 piece approx.: 370 kcal | 1550 kJ | 6 g protein | 23 g fat | 30 grams of carbohydrates