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Tangerine Cake and Cointreau

20 mins
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It is a rich tangerine cake that contains an orange liqueur called cointreau. I hope and they can create it to give life to him and thus they will know that I speak to them when I say to them that he is very rich (:.


8 portions
  • 4 eggs
  • 3/4 cups sugar
  • 2 tablespoons flour, common
  • 1/3 cups self-raising flour
  • 1/2 cups vanilla pudding, or powder for custard
  • 1/3 cups almond
  • 2 tablespoons tangerine peel, finely grated
  • 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons Cointreau
  • 1 cup evaporated milk
  • 1/3 cups heavy whipped cream
  • 3/4 cups Apricot jam, melted
  • 1 cup heavy whipped cream
  • 3/4 cups canned tangerines, in drained segments


Beat the eggs with the electric mixer until they are thick. Gradually add the sugar and beat for 3 more minutes. Add the flour, the custard powder, the almonds and the tangerine peel in an enveloping form.
Pour into a round mold (22 cm), greased and lined, and cook 30 minutes in a moderate oven. Remove from wire rack and cool completely.
To make the filling, combine the yolks, sugar, starch and cointreau in a medium casserole dish. Add the evaporated milk little by little, while mixing. Stir until it boils and thickens. Chill at room temperature and blend with the cream.
Cut the cake into 3 layers. Use them with the jam and overlap them interspersed with the filling.
For the cover, spread the surface and sides of the cake with the cream.


Decorate with mandarin segments.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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