November
2006
Mandarins are a cake’s best friend
I’m still on vacation from the hospital, therefore I get more bored with each day that passes. And when I get bored, I bake.
This one has a brown spongecake base. That means eggs, flour, baking powder, sugar and cocoa - beat the eggs with the sugar until they cry for mercy. Add the rest of the ingredients carefully. Pour into greased cake ring, put in pre-heated oven, bake until a toothpick inserted in the cake goes out without anything sticking to it.
Leave the base to cool, peel the mandarins/tangerines and cut them in smaller bits. Prepare some gelatin according to the package, leave it to cool. Mix cream with sugar and lemon zest until it gets fluffy, add the gelatin. Put the cake ring back around the spongecake. Place the tangerine pieces on the cake, cover with the cream. Place in the fridge for a few hours. Decorate better than I did.
mmmmmmmmmmm…….caaaaaaaaaaaaaake!!!!
How about making the pecan pie? You have the pecans and time… Here in the US we are getting ready for Thanksgiving and pecan pie is a traditional desert served (at least in the south)…. Hope you cake tasted great!
Somehow, the pecans * disappeared * about two days after I got them. Not that I know anything about it *cough*.
I’ve got another good recipie for a cake with manderin in it..but your cake looks YUMMY!!!!