Cake with curd cream, tangerines and pistachios
10 servings
50 minutes
This exquisite cake with cream cheese, mandarins, and pistachios is a true masterpiece of Irish cuisine. Its delicate sponge is infused with citrus notes, while the airy cream cheese harmoniously blends with juicy pieces of mandarin. The lightness of the creamy texture is complemented by crunchy pistachios, creating a multifaceted taste delight. Mandarin juice adds freshness to the cake, while raspberry jam contributes a refined sweetness. This dessert is perfect for festive occasions, family gatherings, or simply for a cozy evening with a cup of fragrant tea. Inspired by traditions yet filled with modern flavor, this cake embodies the harmony of tenderness and richness.
1
Preheat the oven to 200 degrees.
2
Cream softened butter with 100 g of sugar, salt, zest, and 2 eggs. Add flour with baking powder. Knead the dough and place it in a greased springform pan. Bake for 30 minutes. Cool the finished cake and cut it into 2 layers.
- Butter: 125 g
- Sugar: 225 g
- Salt: to taste
- Lemon: 1 piece
- Chicken egg: 4 pieces
- Wheat flour: 120 g
- Baking powder: 1 teaspoon
3
Soak and dissolve the gelatin in tangerine juice.
- Gelatin: 16 g
- Tangerines: 5 piece
4
Mix cottage cheese, egg yolks, sugar, vanilla sugar, and lemon juice. Add dissolved gelatin. Whip the cream and add it to the cottage cheese mixture. Whip the egg whites and gently fold them into the main mixture.
- Cottage cheese: 500 g
- Chicken egg: 4 pieces
- Sugar: 225 g
- Lemon: 1 piece
- Gelatin: 16 g
- Cream: 500 ml
5
Peel 2 mandarins from the skin and fibers. Cut each segment in half. Add the pulp to the cream.
- Tangerines: 5 piece
6
Layer the cakes with cream. Spread raspberry jam on the surface of the cake, place mandarin slices peeled from the skin, and sprinkle with chopped pistachios.
- Raspberry jam: 2 tablespoons
- Tangerines: 5 piece
- Pistachios: 50 g