Cook Time | 120 minutes |
Servings |
Ingredients
Sponge:
- 5 pieces Chicken eggs
- 80 gram Sugar
- 60 gram Corn starch
- 70 ml Vegetable oil
- 0,5 piece Lemon zest
- 0,5 piece Vanilin
- 1 pinch Salt
- 15 pieces Tangerines for juice, decoration and toppings-the amount depends on their size
Cream:
- 225 ml Tangerine juice
- 30 ml Lemon juice
- 80 gram Sugar
- 0,5 teaspoon Lemon zest
- 20 gram Corn starch
- 400 ml Cream (33%)
Ingredients
Sponge:
Cream:
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Instructions
- Eggs divided into whites and yolks. To proteins add a pinch of salt and start to whisk, gradually adding half the norm of sugar, to stable peaks. To the yolks add the remaining sugar and vanilla. Also, beat thoroughly, until the mass increases and it turns white. Then add to the beaten yolks zest and sifted starch in parts, each time carefully kneading with a whisk.
- On a baking sheet covered with parchment (you can grease the parchment with oil a little), pour and evenly distribute the dough. Bake in a preheated 180-200 degree oven for 15-20 minutes (focus on your plate, it took me more time). The size of my baking tray is 32*20. Then give the biscuit to cool completely. Peel the tangerines for the filling.
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