Description

Pie
Layered cake - unusual and festive! Lush tangerine sponge cake, thin chocolate layer, gentle cream meringue and crunchy chocolate crust! The top of the cake is crowned with chocolate butter icing, with a light honey shade! Words cannot describe...come see for yourself!

Ingredients

  • Mandarin

    4 piece

  • Sugar

    1 cup

  • Vanilla sugar

    1 pack

  • Butter

    200 g

  • Lemon juice

    2 tsp

  • Yolk egg

    3 piece

  • Leavening agent

    1 pack

  • Flour

    2.5 cup

  • Water

  • Flour

    1 cup

  • Cocoa powder

    3 Tbsp

  • Sugar

    2 Tbsp

  • Egg white

    3 piece

  • Sugar

    6 Tbsp

  • Dark chocolate

    50 g

  • Butter

    1 Tbsp

  • Milk

    3 Tbsp

  • Honey

    2 tsp

Cooking

step-0
Cook 2 pastry – biscuit and crumbs. For biscuit dough you need to cook the syrup tangerine: tangerines are well washed and clean. Peel and break into small pieces, add to the pot. Pour boiling water and leave for 5 minutes, then drain the water. From tangerines and squeeze the juice. Into juice add boiling water enough to make 1.5 cups. Pour this liquid in a tangerine peel, add sugar, put on fire and boil 10 minutes after boiling.
step-1
Hot syrup, drain, pour into it the juice of a lemon and vanilla sugar, mix well. Cool. Syrup for biscuit dough is ready.
step-2
In a deep bowl mix the softened butter, tangerine syrup, 3 egg yolks. Add the flour, sifted with baking powder.
step-3
Mix well, until smooth. In a separate bowl to shift a small part of this test, about 3 tablespoons with a small hill. We will need it for making chocolate crumb.
step-4
Split form lay baking paper, grease well with vegetable oil. Spread biscuit dough, flatten. In a separate bowl, mix the sugar and cocoa.
step-5
Pour this mixture into the rest of biscuit dough, add the flour and grind into crumbs.
step-6
Divide chocolate chips into two unequal parts – one larger and one smaller. The greater part of the crumbs to sprinkle on the biscuit dough, flatten.
step-7
For the cream-meringue: beat chilled whites with a mixer until a thick stable foam. Gradually add sugar and whip the cream until a glossy shade.
step-8
Spread chocolate cream crumble, leveled.
step-9
Sprinkle the remaining crumbs. Put the pie in the preheated oven and bake at 180 degrees for approximately 40-45 minutes. It turned out a miracle here, with a crispy crust.
step-10
For the glaze: melt the butter, chocolate, milk and honey. Bring to boil, boil for 1 minute. Remove from the heat.
step-11
Without removing from the mold, pour hot pie, cooked (hot) icing. To give the cake to cool.
step-12
Warm tea or coffee, cut the pie into slices and feast!
step-13
Very tasty...lush tangerine sponge cake, crunchy chocolate crust, and in the middle of a delicate cream-meringue!
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