Tangerine and Cointreau Cake

Celina Rodriguez Guevara
Celina Rodriguez Guevara
It is a delicious tangerine cake that contains an orange liqueur called cointreau. I hope you can bring it to life, and then you will know what I mean when I say it is very tasty (:.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 eggs 4 eggs
  • 3/4 cups sugar 3/4 cups sugar
  • 2 tablespoons flour , common 2 tablespoons flour , common
  • 1/3 cups self-rising flour
  • 1/2 cups vanilla pudding, or custard powder
  • 1/3 cups almonds 1/3 cups almonds
  • 2 tablespoons mandarin orange peel, finely grated
  • 1/2 cups sugar 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons Cointreau
  • 1 cup evaporated milk 1 cup evaporated milk
  • 1/3 cups double whipped cream
  • 3/4 cups apricot jam, melted
  • 1 cup double whipped cream
  • 3/4 cups canned tangerine, drained segments
Preparation
20 mins
0 mins
Medium
  • Beat the eggs with an electric mixer until thick. Gradually incorporate the sugar and beat for 3 more minutes. Gently fold in the flours, custard powder, almonds, and tangerine zest.
  • Pour into a round mold (22 cm), greased and lined, and bake for 30 minutes in a moderate oven. Unmold onto a wire rack and cool completely.
  • To make the filling, combine the egg yolks, sugar, cornstarch, and cointreau in a medium saucepan. Gradually add the evaporated milk while mixing. Stir until it boils and thickens. Cool to room temperature and spread with cream.
  • Cut the cake into 3 layers. Spread them with jam and layer them interleaving with the filling.
  • For the topping, spread cream on the surface and sides of the cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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