With the onset of cold weather, we begin to pamper the family more often with delicious pastries. It is so wonderful to gather the whole family at the table to drink tea or coffee and discuss how the day went. In the Arsenal there are already proven recipes, and there are those that have become a discovery, but already so like everyone. That's like this tender pie. I think tangerine and cranberries are truly winter foods and that's what I add to my cake. Pleasant sweetness and sourness from the bottom of the cake and a slight bitterness from the top complement each other and perfectly combine with a sweet and velvety dough. I want to note that the cake is prepared without much effort and it can easily be prepared for unexpected guests. The cake is delicious, both hot and cold.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 80 gram Butter
- 2 pieces Chicken eggs
- 120 gram Sugar
- 160 gram Flour wheat / Flour
- 1 pinch Salt
- 2 teaspoons Baking powder
- 2 pieces Tangerine
- 30 gram Cranberries
Ingredients
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Instructions
- Products get from refrigerator. The butter should be soft. In the bowl of the food processor to install the nozzle-whisk. Quickly beat the butter and sugar.
- Add one egg at a time and beat again.
- Pour the flour and baking powder. Beat until smooth. The dough is very soft and smooth.
- Grease the form with butter. Put half of the dough. Arrange the tangerine slices on top.
- Lay out the remaining dough, smooth. Arrange the cranberries. Slightly press the berries into the dough.
- Bake the cake at a temperature of 170-180 degrees until tender. About 40-50 minutes.
- Slightly cooled cake liberally sprinkle with powdered sugar.
- Bon appetit.
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