Description
Juicy and delicious cupcake with citrus aromas. Source: Club Cooks (passion1963 ).
Ingredients
-
Mandarin
5 piece
-
Lemon
0.5 piece
-
Butter
50 g
-
Sugar
125 g
-
Chicken egg
1 piece
-
Sour cream
100 g
-
Flour
200 g
-
Leavening agent
2 tsp
-
Salt
-
Vanilla sugar
2 pack
-
Cognac
50 ml
Cooking
With a lemon grate the zest. 3 Mandarin oranges and half a lemon to squeeze the juice (you get about 200ml). 50ml of the juice to pee in a separate Cup to seal, the rest juice to mix with sour cream.
The softened butter vzbit with sugar. Beat the egg and continue to whisk some more. In the beaten mixture add the sour cream with the juice.
Flour mixed with baking powder, salt and vanilla sugar, add them to the liquid component and mixing the dough, the dough is thicker than sour cream.
The remaining two tangerine peel, divided into slices and gently stir into the batter
Form cake pan greased with butter, put the dough, trim it and make a longitudinal incision in the middle, then the cake will not be chaotic to crack and will crack in the middle. Bake at 180°C for about 40 minutes or until dry matches.
Towards the end of baking prepare the impregnation. The remaining juice (50ml) are mixed with 25g sugar and bring to a boil and the sugar is dissolved, remove from heat and pour in the rum (brandy).
The finished cake, cooling and taking out from the mold, pour the impregnation on the whole surface and leave to cool completely.
Remove the cooled cake from the mold, cut into slices and served with tea, coffee. Enjoy your tea!
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