Sponge cake with tangerines in jelly

10 servings

120 minutes

Mandarin sponge cake in jelly is the embodiment of tenderness and freshness. Its airy sponge soaked in aromatic cognac syrup perfectly complements the bright citrus jam. Peach yogurt combined with gelatin gives the cake lightness, while mandarin slices submerged in transparent orange jelly create an impressive appearance and pleasant fruity tartness. This dessert evokes memories of sunny days and warm evenings when one craves something refreshing and light. European cuisine is renowned for its love of exquisite sweets, and this cake is a wonderful example of harmonious texture and flavor combinations. It is perfect for special occasions and festive gatherings, delighting the eyes and taste of every guest.

Energy value per serving

• Calories: 251.7
• Proteins: 8.2g
• Fats: 6.4g
• Carbohydrates: 36.8g

Ingredients

• Wheat flour: 1 glass
• Chicken egg: 5 pc
• Vanillin: 3 g
• Butter: 20 g
• Tangerines: 15 pc
• Peach Yogurt: 400 g
• Gelatin: 10 g
• Mandarin jam: 30 g
• Orange jelly: 50 g
• Salt: pinch
• Water: 100 ml
• Sugar: 100 g
• Cognac: 60 g

Cooking steps

1. Separate the whites from the yolks.

2. Whip the egg whites with a pinch of salt at the slowest speed to a stiff foam, gradually adding sugar (1 cup).

   Required ingredients:

   • Salt:  pinch
   • Sugar: 100 g

3. Also gradually add the yolks to the mixture one by one.

   Required ingredients:

   • Chicken egg: 5 piece

4. Turn off the mixer and add flour to the bowl, sift it, and gently mix with a spoon from bottom to top.

   Required ingredients:

   • Wheat flour: 1 glass

5. Preheat the oven to 180 degrees.

6. Grease the removable mold with butter, pour the batter into it, and bake for about 40 minutes, trying not to open the oven door. Check the readiness of the biscuit with a stick.

   Required ingredients:

   • Butter: 20 g

7. Cool the sponge without removing it from the mold, then take it out, carefully remove it from the base, and trim any uneven parts.

8. Boil water and sugar to make syrup, cool it down, add cognac, mix it, and soak the biscuit with a spray bottle.

   Required ingredients:

   • Water: 100 ml
   • Sugar: 100 g
   • Cognac: 60 g

9. Place the biscuit back on the base, spread with mandarin jam. Put it back in the mold, fasten it, and place it in the refrigerator for 15 minutes.

   Required ingredients:

   • Mandarin jam: 30 g

10. Pour gelatin with boiling water, stir until completely dissolved, cool down, add all the yogurt and mix very well.

    Required ingredients:

    • Gelatin: 10 g
    • Peach Yogurt: 400 g

11. Peel the mandarins and separate them into segments, removing as much of the white fibers as possible.

    Required ingredients:

    • Tangerines: 15 pieces

12. Take the biscuit out of the freezer, pour yogurt mixture over it, and place it back in the freezer for about 15 minutes.

13. Prepare orange jelly according to the package instructions, cool it down but do not let it set.

    Required ingredients:

    • Orange jelly: 50 g

14. Take the yogurt-covered biscuit out of the freezer again, spread mandarin slices on top, and carefully pour orange jelly evenly over everything.

15. Put the cake in the freezer for 15 minutes, then take it out and place it in the fridge for about three hours.

16. Carefully remove the sides of the mold, transfer the finished cake to a suitable plate, and serve it at the table.