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Mandarin Cointreau Cake

sweet.chef's picture
Ingredients
  Eggs 4
  Caster sugar 3⁄4 Cup (12 tbs)
  Plain flour 2 Tablespoon
  Self raising flour 1⁄3 Cup (5.33 tbs)
  Custard powder 1⁄2 Cup (8 tbs)
  Ground almonds 1⁄3 Cup (5.33 tbs)
  Mandarin rind 2 Tablespoon, grated
For filling
  Egg yolks 3
  Caster sugar 1⁄2 Cup (8 tbs)
  Cornflour 3 Tablespoon
  Cointreau 2 Tablespoon
  Evaporated milk 1 Cup (16 tbs)
  Double cream 1⁄3 Cup (5.33 tbs), whipped
  Melted apricot jam 3⁄4 Cup (12 tbs)
For topping
  Double cream 1 Cup (16 tbs), whipped
  Canned mandarin segments 3⁄4 Cup (12 tbs), drained
Directions

1. Beat eggs with an electric mixer until thick. Gradually add sugar and beat for a further 3 minutes. Fold in combined plain flour, self-raising flour, custard powder, almonds and rind. Pour mixture into a greased and lined 22 cm / 8 3/4 in round cake pan and bake in moderate oven for 30 minutes. Turn onto a wire rack, cool completely.
2. To make filling, combine egg yolks, caster sugar, cornflour and Cointreau in a medium saucepan, gradually stir in evaporated milk, stir until filling boils and thickens. Cool to room temperature, stir in whipped cream until combined.
3. Cut cake into 3 layers. Spread layers with apricot jam, then sandwich with filling and cover sides and top of cake with whipped cream. Decorate with mandarin segments.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Orange
Interest: 
Healthy
Cook Time: 
30 Minutes

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