Chocolate cake with tangerine cream

Chocolate cake with tangerine air cream is a very tasty dessert! Preparing this sponge cake with sour cream is quite simple, the main thing is to follow some of the nuances of cooking.

Ingredients

• For the biscuit:
• Eggs - 4 pcs.
• Sugar - 100 g
• Vanilla sugar - 10 g
• Flour - 75 g
• Cocoa powder - 25 g
• Baking powder - 1 tsp
• For cream:
• Sour cream 20% - 350 g
• Sugar - 80 g
• Vanilla sugar - 10 g
• Gelatin - 6 g
• Milk - 3 tbsp. l.
• Tangerine Kurd
• For the tangerine curd:
• Mandarin juice - 120 ml
• Lemon juice (if tangerines are sweet) - 0.5 tsp
• Sugar - 50 g
• Egg - 1 pc.
• Yolks - 2 pcs.
• Starch - 1 tsp
• Butter - 30 g
• For gelatin syrup
• Gelatin - 1/2 tsp
• Water - 1 tbsp. l.
• For decoration:
• Mandarin - 1 pc.
• Candies, cookies

Directions

1. Let's prepare the biscuit first. Add sugar and vanilla sugar to the eggs. Beat with a mixer first at minimum speed, gradually increasing it to maximum, for 5 minutes.
2. The mass brightened and became lush. In several stages, we introduce flour, cocoa and baking powder. Stir with a silicone spatula in one direction with folding movements.
3. Pour the biscuit dough into a detachable form with a diameter of 16 cm. I covered the bottom and sides of the form with parchment paper.
4. We bake a chocolate biscuit in an oven preheated to 170 degrees at an average level. We check the readiness of the biscuit with a wooden skewer, it should come out of the biscuit dry and clean.
5. Transfer the finished biscuit to a wire rack, remove the parchment and let cool completely.
6. It is better to bake a biscuit in advance, after cooling, wrap it in cling film and send it to the refrigerator for several hours, then it is better cut and crumbles less.
7. Let's prepare the cream. Pour gelatin with milk and leave to swell for 10-15 minutes.
8. Beat cold sour cream with sugar and vanilla sugar for 3-4 minutes, until fluffy.
9. Dissolve the swollen gelatin in the microwave in short pulses of 10 seconds. Cool and pour into the sour cream mass.
10. Cooking custard on tangerine juice (tangerine curd). To do this, add starch to tangerine juice, mix well. Grind eggs with sugar. Add eggs to the juice with starch, mix and send to medium heat. Cook until thickened. We choose a saucepan with a thick bottom or cook the cream in a steam bath. Strain the cream through a sieve. Add oil and mix until smooth.
11. Add tangerine curd to sour cream. Cream for the cake is ready.
12. Biscuit cut into four cakes. The biscuit is very soft, completely dry, airy and porous.
13. We put a detachable form without a bottom on the dish. It is advisable to cover the sides of the form from the inside with parchment. Put some cream on the bottom of the dish. We put the first cake on the cream, on it - the fourth part of the cream, then the next cake, cream and thus collect the cake.
14. We put the chocolate cake with sour cream in the refrigerator for a couple of hours, and preferably at night.
15. Melt the chocolate in a steam bath or in the microwave in short pulses.
16. We measure the bubble plastic film according to the size of the form, maybe a couple of millimeters longer; in height - 2-3 cm above the cake. We apply melted chocolate in an even layer on the film with a brush, or with a silicone spatula, with a spatula faster. We work with chocolate quickly, as it quickly hardens.
17. Immediately wrap the cake, previously freed from the mold, with a film of chocolate. And put the cake in the refrigerator for 10-15 minutes. When the chocolate hardens, carefully remove the film.
18. We clean the mandarin, disassemble it into slices and remove the white veins. We decorate the cake with various chocolate sweets and tangerine slices.
19. To prevent the tangerine from winding, we make gelatin syrup. To do this, fill the gelatin with water and leave to swell for 10-15 minutes. Then dissolve it in the microwave and cover the tangerine slices with gelatin.
20. Chocolate cake with tangerine cream is ready. In fact, there is nothing complicated in making this cake, there are just some nuances in its preparation:
21. - do not overheat gelatin, otherwise it will lose its gelling properties;
22. - be sure to introduce gelatin cooled down so that the cream does not take lumps;
23. - do not measure the film too high, otherwise it will bend inward;
24. We cover the fruit with gelatin syrup so that it does not weather.
25. - cut the cake with a hot knife.
26. To say the cake is delicious is an understatement. It is very tasty! On the second day, the cake becomes even tastier. The combination of tangerine cream, chocolate biscuit and chocolate is indescribably tasty and tender!
27. Be sure to try this cake. Enjoy your meal!!!