Mini-Cake with Tangerines and Cranberries Recipe
With the onset of cold weather, we begin to pamper the family with delicious pastries more often. It’s so wonderful to gather the whole family at the table to drink tea or coffee and discuss how the day went. There are already proven recipes in the arsenal, and there are also those that have become a discovery, but everyone already likes them so much. Here is such a delicate pie. I think tangerines and cranberries are really winter foods, and that’s what I add to my pie. The pleasant sweetness and sourness from the bottom of the pie and the slight bitterness from the top complement each other and perfectly match with the sweet and velvety dough. I want to note that the cake is prepared without much effort and it can be easily prepared for unexpected guests. The pie turns out delicious both hot and cold.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Instructions
  1. Take the food out of the refrigerator. The butter should become soft. Place a whisk attachment in the bowl of the food processor. Quickly whisk the butter and sugar.
  2. Add one egg at a time and beat again.
  3. Add flour and baking powder. Whisk until smooth. The dough turns out to be very soft and homogeneous.
  4. Lubricate the mold with butter. Lay out half of the dough. Place the tangerine slices on top.
  5. Lay out the remaining dough, smooth it out. Arrange the cranberries. Lightly press the berries into the dough.
  6. Bake the pie at a temperature of 170-180 degrees until ready. Approximately 40-50 minutes.
  7. Sprinkle the slightly cooled cake liberally with powdered sugar.
  8. Bon appetit.
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