No-Bake Sponge Cake with Tangerines
You will fall in love with this not-baked summer cake. It is refreshing in the long hot days and really easy to make!
Time:
30 Min.
+
refrigerate for at least 6 hours before serving
Portions:
8
Difficulty:
EASY
Ingredients:
- 3 canned tangerines (175g net weight/can)
- 250ml heavy whipping cream
- 1 package cream stiffener
- 2 packages vanilla sugar
- 380g sour cream
- 240g round sponge cakes (e.g. Opavia Piškoty) OR ladyfingers without sugar
- lemon zest from half a lemon
- dark chocolate for decoration
- butter for greasing and ground coconut / ground walnuts for dusting the baking form
Getting it done:
- butter for greasing and ground coconut / ground walnuts for dusting the baking form
- Firstly, prepare the baking dish. Choose a round one with a diameter of cca 23cm. Grease it and dust it with ground coconut or walnuts after your taste.
- Prepare all the ingredients so that they are close at hand.
- 3 canned tangerines (175g net weight/can)
- Put the canned tangerines in a strainer and let them drain of all the juice.
- TIP! Take a plate and spread the most pretty tangerines on it as if you were already decorating your cake. This way, you will both estimate the amount of tangerines you need for the decoration and at the same time you choose the most representative ones that will adorn the top of your cake!
- 250ml heavy whipping cream · 1 pkg cream stiffener · 2 pkgs vanilla sugar · 380g sour cream
- Whisk heavy cream with the cream stiffener in a big bowl with a handmixer until soft peaks form. Add vanilla sugar to incorporate, then keep whipping on medium speed while adding in the sour cream.
- 240g round sponge cakes (e.g. Opavia Piškoty) OR ladyfingers without sugar
- Turn off the handmixer and continue with a spoon or a silicone spatula. Add the first half of round sponge cakes/ladyfingers and stir the mixture until all the biscuits are covered with the cream. Add the second half and continue mixing.
- lemon zest from half a lemon
- Spread half of the mixture in the baking pan, then add the rest of the tangerines you don't mean to use for decoration, sprinkle with grated lemon zest and finish with the other half of the sponge-cream mixture.
- dark chocolate for decoration
- Now decorate the top of the cake with grated dark chocolate: Hold the grater simply above the surface of the cake and grate the chocolate for so long until the top is fully covered. Afterwards decorate with the prepared pretty tangerines.
- Leave in a fridge overnight or at least for 6 hours before serving. Enjoy my friends!
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