Did you prepare a cake for the new year's table? I was making a sponge cake "honey" and I still have a sponge cake and sour cream. A good option: prepare a layered dessert from these leftovers in a glass of Trifle. And as a fruit layer, I suggest preparing a tangerine confit with the addition of Limoncello liqueur.
Cook Time | 40 minutes |
Servings |
Ingredients
Tangerine confit:
- 4 pieces Tangerines
- 1 teaspoon Pectin
- 100 gram Sugar
- 10 gram Liqueur Limoncello
Additionally:
- Biscuits to taste
- Cream to taste
- Sprinkles sweet shop to taste
Ingredients
Tangerine confit:
Additionally:
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Instructions
- Due to the fact that I did not remove the pulp from the films, the puree I got is not uniform. If you like a smoother consistency, squeeze the juice from the tangerines and continue working according to the recipe. Put the tangerine puree in a saucepan. Mix the pectin with 1 tbsp of sugar, add the rest of the sugar to the puree. Bring everything to a boil, and then "rain" pour a mixture of pectin and sugar, actively mixing the puree.
- Collect the dessert: put layers of biscuit crumbs, tangerine confit and cream in high glasses. then repeat the layers and put the desserts in the refrigerator for a few hours. During this time, all the layers will become saturated and harden a little. Before serving, you can decorate the trifle with pastry sprinkles.
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