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Gayane
Ogannisyan
Ogannisyan
at-home pastry chef
Moscow
Moscow
I have graduated as bakery, pastry and pasta process engineer. However, after graduation, I worked in the banking sector for 11 years. Having moved to Russia (to Moscow), I decided to resume my professional skills and to work as at-home pastry chef at first, because I am two young children mom.
TANGERINE CAKE
Ingredients
-
Cake
- Tangerines (medium size) 3 pcs.
- Egg 180 g
- Sugar 250 g
- GRANDPRO Cake margarine 200 g
- Walnuts (crushed) 100 g
- Baking soda 5 g
- Table vinegar 15 g
- White flour 350 g
- Cream
- GRANDPRO Cream margarine 200 g
- Fresh-squeezed tangerine juice 100 g
- Milk jam 250 g
cooking
Cake
- Prepare the pulp of tangerines: peel and blend them.
- Whip eggs and sugar at medium speed.
- Add GRANDPRO Cake margarine. Whip again.
- Add the tangerine pulp, then baking soda slaked with vinegar, then flour. It will turn out a liquid, well-flowing mass.
- Bake the cake sheet in oven preheated up to 170˚C for about 20–30 minutes (depending on the mold; I have used a 30×35 cm mold).
Cream
- Whip GRANDPRO Cream margarine with a mixer at low speed.
- Add milk jam in small portions. Whip well.
- Add tangerine juice in small portions and whip at high speed.
Assembling the cake
- Cut the cake lengthwise into three equal parts.
- Spread the cream on the cake layers in equal portions.
- Decorate with the same cream (pastry nozzle 895).