Cake with cream & tangerine icing


For the sponge cake

• 3 eggs

• 100 gr. sugar

• 3 tbsp. water

• 50 gr. flour

• 50 gr. corn flour

• 1 tbsp. baking soda

For the cream

• 600 gr. Morfat Creamy or Ermol Creamy

• 400 gr. mascarpone

• 150 gr. powdered sugar

• 3 sheets of gelatin

• 1 vanilla powder

• 4 tbsp. mandarin juice

For the mandarin icing

• Juice of 10 tangerines

• 200 gr. sugar

• 3 sheets of gelatin

For setting up

• 12 tangerines

• Mint


For the sponge cake

1. Beat the egg whites at high speed in the mixer or with a hand whisk and gradually add the sugar until you make a white meringue that forms tight peaks. Beat the yolks with water. Put the solid ingredients (flour, corn flour, soda) in a bowl. Add the yolks to the meringue and then the solids. Mix with a silicone spatula until smooth.

2. Put the air mixture in a buttered and floured round cake tin, 24-26 cm in diameter, and bake in a preheated oven at 160 ℃ for 25 minutes.

3. When the sponge cake cools, cut it in half or in 3, so that our cake becomes taller.

For the cream

1. Soak the jellies in cold water. Then drain them well.

2. Put the mandarin juice in a bowl and heat it in the microwave. Incorporate the jellies and mix.

3. Whisk Morfat Creamy or Ermol Creamy with the sugar in the mixing bowl with the sugar until fluffy, about 2 minutes. Then add the mascarpone, vanilla and mandarin juice and mix.

For setting up

1. Put one sponge cake down, spread cream and perimeter tangerines. We do the same with the rest. Finish with cream on top and garnish with tangerines or other fruits and garnish with mint. If we want, we put cream around the cake to cover it completely.

2. Put it in the fridge, leave it to cool and then pass the tangerines with the icing, so that they remain shiny for days and do not wither in the fridge.

For the mandarin icing

1. Bring the mandarin juice with the sugar to a boil until their volume drops in half.

2. Soak the jellies in cold water, drain them and incorporate them into the syrup we have made.