Cakes and sweets from tangerines: recipes, photos. How to beautifully decorate the cake of tangerines, kiwi, banana, chocolate?

Such a familiar and beloved mandarin can be easily used in the preparation of delicious home desserts. This article will tell you the secrets of the simplest and most unusual dishes using tangerine.

Suffle cake with tangerines: recipe, photo

Mandarin is a sweet citrus with a rich taste. This fruit is often associated in a person with the winter season and New Year's holidays. This is because this season is productive for tangerines in warm countries.

But, to eat citruses as they are is quite boring. That is why resourceful housewives and culinary specialists came up with many delicious desserts using tangerine: cakes, jelly, cakes, souffli, tarts, cheesecakes, pies and much more.

Tender tangerine soufflePerhaps he will be able to surprise and please every guest. This is a French dessert with an incredibly soft and rich taste. The article offers you an unusual recipe where champagne (sparkling wine) acts as one of the ingredients. Prepare Cake Sufle with tangerines Each housewife will be able to search for “complex” ingredients in stores.

You will need it:

• Tangerines - 0.5 kg. (It is advisable to choose sweet, sour can ruin the taste of the finished dessert).
• Butter - 150 g (with fat content of at least 73%)
• Flour -120-140 g. (See by consistency)
• Sugar -1 cup (approximately 200-220, you can use a smaller amount).
• Sour cream -220-250 ml. (fat sour cream, 25-30%)
• Cream -1 cup (fat, approximately 200-220 ml).
• Eggs - 3 pcs.
• Corn starch - 2 tbsp. with a hill (approximately 20-25 g).
• Champagne -1 cup (220-250 ml. White, sweet or semi-sweet).
• Vanillin - 1 bag (can be replaced with vanilla sugar).
• Gelatin - 2 tbsp. (10-12 g.)
• Boarding baking - 1 tsp (1 bag)
• Salt - A pinch

Preparation of cake for souffle-trap:

• First you dry ingredients should be mixed. To do this, combine flour with a small amount of starch and baking powder in the bowl. You can also pour vanillin, or vanilla sugar there.
• In the microwave melt the oilor leave it in advance at room temperature so that it becomes soft.
• Divide the sugar into 3 parts and mix two of them with stomped oil. The ingredients are thoroughly mixed to a homogeneous mass, you can use a mixer.
• After that, the mass should gradually add eggs for 1 pc. And each time mix the mass thoroughly.
• After all the eggs are added, a pinch of salt should be adjusted to the mass.
• Now, mix the mass with “dry” ingredients and mix everything thoroughly again.
• Melt your oven in advance to a low temperature in 180-190 degrees.
• Prepare a cake for a cake. A special silicone or metal form will come in handy. It is lubricated with oil in small quantities.
• The resulting dough should be carefully poured into a mold and bake for 20 minutes. The readiness of the cake can be checked with a match or toothpick.
• Be sure to let the cake cool before cooking the souffle itself, otherwise the dish will be spoiled.

Preparation of souffle for a cake:

• Prepare syrup from tangerines. To do this, they should be cleaned and divided into small slices. Slices are laid out in a pan or culinary bucket, fall asleep with sugar (here, focus on your taste and preferred sweetness of the syrup, 100 g of sugar is enough). The mass should be brought to a boil, boiled for a minute and let it cool).
• Pour gelatin into a bowl and pour it with champagne. The cooled tangerine syrup should be added to the same mass (all the fluid with tangerine jam without a pulp). Let the mass swell for about half an hour.
• Prepare the basis for the souffle. To do this, mix cream and sugar. It is best to beat them with a mixer. After kneading, add gelatin mass And again mix everything thoroughly.
• If you still have tangerines, you can use several lobules not only to decorate the finished cake, but also for the filling. Mass for take the souffle in the refrigeratorSo that she “grabbed” a little, but did not freeze.
• Pour the thickened mass directly onto the cake and remove the shape with the mass in the refrigerator for complete hardening. After the souffle froze, the cake can be decorated with slices of tangerines, other fruits, powdered sugar or remaining syrup.

Chocolate cake with tangerines: recipe, photo, dishwashing

Chocolate cake with sweet citruses is a delicate dessert with a rich taste of cocoa and tangerines. Such a dessert will become a delicious treat for guests for any holiday.

You will come in handy:

• Flour -1 cup (220-230, high grades, necessarily sifted).
• Eggs - 3 pcs.
• Sour cream -1 cup (200-220, fat 25-30%)
• Sugar -1 cup (240-250, you can add a smaller amount).
• Salt - 1 pinch
• Milk or cream -50-60 ml. (plus 5 g thickener for cream).
• Cocoa -4-5 tbsp.
• Oil (any vegetable) -30-40 ml.
• Water -0.5 cups (100-120 ml. Boiling water)
• Mandarins are sweet -3-4 pcs.

Preparation:

• Eggs should be divided and beat separately. First, proteins with sugar and only then all together, adding the yolk one at a time.
• Without ceasing to whip the mass gradually add milk and vegetable oilPour a pinch of salt.
• Small portions pour cocoa Without ceasing to whip the mass.
• In the same way continue to pour flourpreferably sifted. Mix the mass thoroughly.
• In the same way, pour in boiling water quickly and, without stopping the mixer, continue to mix the ingredients.
• The dough will turn out very liquid, but it should be like that.
• For baking, it is best to use a silicone form, slightly lubricate it with oil. Pour the “liquid” dough into the shape, send it to the oven. The temperature of the oven should be 190-200 degrees. The biscuit is baked approximately 30-40 minutesCheck with a toothpick or match.
• The cream is very simple: mix fat sour cream and thickener, add the preferred amount of sugar (to taste).
• Battered biscuit leave to cool, since the cream will “swim” on hot cakes.
• Cut the slices of mandarin into pieces, sprinkle with sugar and boil. Leave to cool and thicken.
• Baked and cooled biscuit should be using a thread cut into three layers. The first layer is lubricated with sour cream, covered with cake. The second cake is covered with tangerine syrup with pulp, it is again covered with cake from above.
• If you have a sour cream, you can grease the cake on top and decorate with slices of fresh tangerines.

Jelly cake with tangerines: recipe and photo

You will come in handy:

• Gelatin - 2 bags of small or 1 large (in total it takes 40 g).
• Water -2 glasses (clean, 500-600 ml.)
• Egg - 3 pcs.
• Sour cream -3 glasses (850-900 g. High fatty)
• Sugar -2 glasses (400-500 g.)
• Flour -1 cup (220-250 g.)
• Tangerines - 1 kg. (choose sweet)
• Vanillin or vanilla sugar - 1 bag
• Soda - 5 g. (Ch.L.)
• Water - 3 glasses (clean, cold)

Preparation:

• The gelatin should be poured into a separate bowl and pour all the water for swelling. Leave gelatin in this state for about an hour.
• All eggs should be beaten (First, only proteins, and then gradually adding 1 yolk). In the same mass, add sugar and soda, which you pre -repay the lemon juice or vinegar.
• Add 150 g cream to the egg mass (0.5 cups) and all flour in small portions, previously sifted. Knead enough batter.
• The biscuit should be baked from the test. The dough should be poured into the mold and sent to the oven for half an hour, provided that the temperature will not be more 180-190 degrees.
• While the cake is baked, cut the tangerines in a convenient way: into rings or slices.
• You can use any sour cream in the recipe, but fat will have a more saturated taste. Sour cream (700-800) should be beaten with all sugar, add gelatin and vanillin, mix thoroughly.
• Baked biscuit be sure to cool
• Choose a big and deep form for solidifying gelatin cake. Put slices or citrus rings in it beautifully.
• Cut the baked biscuit with cubes, add them to citruses.
• Pour all the ingredients with sour cream mass. Remove the form in the refrigerator until completely solidified.

New Year's cake with tangerines and kiwi: recipe and photo

You will come in handy for a biscuit:

• Flour - 1 cup (highest grade, be sure to sift)
• Sugar - 1 cup (you can slightly smaller, but not less than 100 g).
• Egg - 4 things. (large)
• Salt - pinch (any)

Important: such a simple biscuit is prepared very easily. Squirrels are very thoroughly beaten with a pinch of salt. Salt is needed so that the eggs are given lush foam. Gradually interfere with all sugar, then the yolks one at a time and only then flour. Bake a biscuit in a form at a temperature of not more than 180-190 degrees.

Prepare the cream cream:

• You will need approximately 500 ml. fat creamThe fatter the cream, the tastier the cream will be.
• Perfectly suitable cream with fat content of 30%.
• Beat cream with a mixer or blender to a state of stable foam, gradually intervene sugar powder.
• You will come in handy from 50 to 100 g. powder, depending on the preferred sweetness of the cream.

Folding of the cake:

• Cut the biscuit into two or three layers
• Clean the kiwi and tangerines from the peel, cut into rings or half rings.
• Lubricate the cakes with cream cream and lay out the sectors of the fruit with it.
• Lubricate the top of the cake with the remaining cream and decorate it with fruits.

Cottage cheese cake with tangerines: recipe and photo

You will come in handy for the dough in the cake:

• Flour - 0.5 cups (exactly 125 g.)
• Egg - 6 pcs. (large)
• Sugar -1 cup (200-220, focus on the preferred sweetness).
• Vanillin - 1 bag
• Mandarine or lemon - 1 tbsp.
• Boarding baking - 1 bag
• Corn starch (potato) - 50 g.

You will come in handy for the cream:

• Cottage cheese (or cottage cheese) -400-500 g.
• Yogurt -100-120 g (fat)
• Tangerines - 0.5 kg. (sweet)
• Fat cream (20-30%) -1 cup (220-250 ml.)
• Gelatin - 1 bag (approximately 20 g)
• Sugar powder -5-6 tbsp.
• Vanillin - 1 bag

Preparation:

• Pour the gelatin bag in advance with cold water (see the instructions on the bag) and leave to swell.
• Eggs, as in previous recipes, should be sure to divide and first beat the squirrels, and then gradually add yolks.
• Beat the egg mass and a half of the sugar
• Add vanillin and zest to the egg mass
• Flour follows sift through a sieve with starch and baking powder And only then to add in small parts into the egg mass, mixing thoroughly.
• From the resulting dough (fairly liquid), bake the biscuit at temperatures in 180-190 degrees. Bake no more 25-30 minutes, check the readiness with a toothpick.
• The baked biscuit is necessarily left for complete cooling.
• The curd mass or the cottage cheese spent through a sieve should be mixed with yogurt and powdered sugar.
• The swollen gelatin should be heated in a water bath so that it becomes liquid. Mix cream with gelatin, mix thoroughly.
• Add cottage cheese to the gelatin mass
• Cut two layers from the biscuit
• Mandarins should be cleaned and cut into rings or left with slices.
• The biscuit layer should be decorated with slices of mandarin, greased with cottage cheese cream, add mandarin again.
• Cover the cake on top with another layer of biscuit and leave to harden in the refrigerator in the refrigerator.

How to beautifully decorate the cake of tangerines, kiwi, banana, chocolate?

Bright juicy fruits with a rich taste can serve as an excellent decor for simple and festive cakes. You can lay out fruits randomly, but you can pursue some special pattern. Same way the top of the cake with fruit You can cover with a gelatin layer to “fix” them to give a dessert glossy shine.

Cake decor fruits:

Tangerines in caramel: recipe

Such a treat is very garden and juicy at the same time. The tangerines in caramels will become a highlight on your table.

You will need:

• Mandarins - 1 kg.
• Cognac - 50 ml. (glass)
• Sugar-500-600 g.
• Water - 1 cup

Preparation:

• Tangerines should be cleaned of the peel and films
• In a stewpan, heat sugar with water, add cognac
• In boiling syrup, lower the tangerines and remove the syrup from the fire.
• Keep the tangerines in syrup until it cools completely
• Caramelized tangerines can be decorated with powdered sugar before serving.

Mandarins in chocolate: recipe and photo

Mandarins in chocolate - A wonderful snack for wines, champagne and even cognac. Preparing such a dish is very simple with help chocolate fund. But, if you do not have such a device, you can use a simple stewpan and stove.

Melt the chocolate in a steam bath (so he will not burn) and alternately dip the pits of Mandarin on his skewers. Put the tangerines on a sheet of food and let them cool completely. The cooled chocolate slices are easily lagging behind the paper, they can be sent to the refrigerator for the fastest “hardening”.

Canned tangerines, compote: recipe

To prepare canned tangerines, you can use citruses directly with leaflets.

For conservation, you will come in handy:

• Tangerines - 1 kg (sweet, approximately 10 pcs.)
• Sugar -400-500 g.
• Carnation - A few pcs. For spicy aroma
• Cinnamon -1-2 sticks or 1 tsp. ground
• Ginger - A little grated root (if desired, can be excluded).
• Pure water - 1 liter.

Preparation:

• Water is poured into the stewpan, mixed with sugar and spices, brought to a boil.
• Mandarins should be washed and pierced through several times with a skewer or toothpick.
• All the tangerines should be sent to boiling syrup and wait for a boil again, reduce the fire.
• On low heat, tangerines should be boiled for about an hour and only then close the habitual way.

For compote, you will come in handy:

• Tangerines - 0.5 kg (sweet, if you use acidic - add more sugar).
• Sugar -300-400 g.
• Water - 2.5 l.

Preparation:

• Boil water
• Peel the tangerines from the peel and excess films
• Dice the mandarin slices into boiling water
• Add sugar
• Cook the compote for 15 minutes over low heat, then cover with a lid and let it brew.

Mandarins in sugar syrup: recipe for the winter

You will come in handy:

• Tangerines - 0.5 kg. (sweet)
• Sugar - 300 g.
• Water - 1 liter
• Cinnamon -1-2 sticks

Preparation:

• Pour sugar into a stewpan
• Add water to sugar and cinnamon sticks
• Put on small fire, wait for complete dissolution.
• Dip the slices of mandarin or whole peeled tangerines in boiling syrup.
• Roll the resulting mass to banks

Hurma and tangerine salad: recipe

Such a salad can be served with courage like a dessert, because fruits (persimmons and tangerine) have a pleasant sweet taste.

You will need:

• Persimmon - 1 PC. (large, elastic, varieties "Sharon")
• Tangerines - 2 pcs. Sweet and large
• Honey - 2 tbsp.
• Butter - 10 g (approximately)
• Cheese "Dor Blue" -100-150 g (can be replaced with any other).
• Mint leaves - A few pcs.
• Any berries at will (strawberries, blueberries, raspberries) - a handful.

Preparation:

• Mandarins are cleaned of the peel and excess films, divided into slices, slices are cut in half.
• Hurma is cut into cubes, together with the tangerine it goes to the serving dish.
• On top of fruit should be crushed by Dor Blue cheese
• All ingredients are poured with a sauce of liquid honey and melted in the microwave of butter.
• On top of the salad is decorated with fresh mint leaves

Video: “An unusually delicious fruit salad of tangerine, apple, kiwi and persimmons. Quick and simple "