Traditional recipes

Tangerine check

Tangerine check

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I have a mandarin in the yard of the block and I said to try a mandarin cake. It's very good and it smells perfect, it's worth a try.

  • 4 eggs
  • 1 cup butter
  • 1 1/2 cup sugar
  • 1 cup of tangerine juice
  • 1/2 cup blueberries
  • 1 teaspoon baking powder
  • esenta de rom
  • 1 teaspoon grated tangerine peel

Servings: -

Preparation time: less than 60 minutes


Beat the butter with the sugar until it becomes fluffy, add the eggs one by one and beat in containers. Put the baking powder in the tangerine juice and mix well, add the grated peel, the blueberries, the rum essence. Beat well and then put the flour to become a fluffy mixture. Wallpaper a tray and put it in the preheated oven for 30 minutes.

Good appetite!!

Tips sites


We can decorate with powdered sugar or icing.

Gray scented with tangerines

GRAY PERFUMED WITH TANGERINES Recipes Baby Food, Bananas, Cooking, Breakfast. Valeria's Cake - Sheets with walnuts and chocolate cream - Chef Nicolaie. CREAM RICE WITH PUMPKIN PIE AND CHEESE & # 8211 Flaveur. TAPIOCA WITH TANGERINES AND CARAMELIZED APPLE Fitness For Health, Desserts, Babies. CAKE WITH APPLE AND CAROB & # 8211 Flaveur Recipes Baby Food, Banana Bread, Sweets. A moist, delicate, easy to make dessert is the delicious Tangerine Check. The aroma of the fruit creates a perfect sweet for any occasion. Instagram profile with posts and stories & # 8211 Picuki.

How about cooking an extremely tasty and fluffy cake with bananas and carob. Sweetie, tangerine and bell pepper juice with the Philips juicer. BRIOSE WITH PEPPERS AND CHEESE & # 8211 Flaveur Baby Food Recipes. La quiche madame, the recipe in video by Chefclub Rețete Prăjituri. Apricot and crumble cake & # 8211 Gicuța's kitchen goodies.

A more delicious and lighter cake, with tangerines and kefir, I don't think you've ever eaten. The tastiest tangerine and kefir cakes in the world!

Cake with tangerines and apricots

1. Whisk the egg whites together with the sugar and add the yolks, previously mixed with 50 ml of oil. Add the flour in the rain, mixing well, then the orange peel and cinnamon. Pour the dough into a greased pan, lined with baking paper and bake in a hot oven at the right heat for 20-25 minutes.

2. Remove the fruit from the compote and let it drain, and keep the juice for the preparation of the fruit jelly. Rub the cottage cheese with the sugar and milk until all the sugar has melted. Separately melt the grated chocolate in a steam bath with butter. Allow to cool slightly, then add the cheese in small portions, stirring constantly until a homogeneous cream is obtained.

3. On the baked and cooled countertop, place the fruit from the compote, cut in half, alternating the apricots with the mandarins. Pour the cream evenly, then cover with fruit jelly and garnish with slices of tangerines and pistachios. Leave to cool for 2-3 hours and cut into pieces.

Peel two tangerines and cut them into slices and wash the remaining one well and cut it into pieces with the peel, then pass them in a blender until you get a puree.

Separately in a bowl mix eggs with sugar until you get a fluffy and light composition. Then add the tangerine puree, oil, vanilla sugar and flour mixed with baking powder, mixing after each ingredient for homogenization.

Wallpaper a tray (23 & # 21530) with baking paper and pour the composition. Bake for 20-25 minutes on a moderate heat, and when it is ready, put it to cool on a grill.

When it is completely cold, portion as desired and decorate with melted chocolate together with milk and orange icing. Thanks Aurelia per la ricetta.

Delicious, worth a try!

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Ingredients for the filling:

For the dough, mix the yolk with salt and water, and put the flour on the work table. Make a hole in the flour, where you put the sugar, diced butter and mix lightly with your fingertips separating each cocoon from the flour. When a sandy mixture has been obtained, add the dough and make a hole and put the composition with the yolk. Mix well, and wrap the dough in foil and leave for 30 minutes in the refrigerator.

The cold dough is spread on the table sprinkled with flour and then transferred to either a large tray or several smaller ones.

Fill the tart with the mandarins well drained of juice and bake for 20 minutes. Meanwhile, the gelatin is prepared according to the instructions on the package and then mixed with the heated compote juice. Pour over the fruit after the tart has been removed from the oven. Leave to set and then leave to cool for an hour. Serve with other contrasting fruits, according to taste.

Ingredients cake with mandarins or Charlotte Russe oranges

For the cream:

  • 3 large eggs
  • 160 grams of sugar
  • 1 pinch of salt
  • 250 ml. compote syrup / orange juice / tangerine juice
  • 30 ml. Cointreau orange liqueur
  • 1 tablespoon vanilla extract
  • 20 grams of gelatin + 100 ml. compote syrup or very cold water
  • 30 grams of candied orange peel
  • 500 ml. of whipped cream with a minimum of 32% fat
  • 250 grams of tangerine / orange segments (without seeds and skin)

Assembly and decoration:

  • 250 grams of biscuits
  • 250 ml. compote syrup or orange juice
  • 250 gr. tangerine or orange segments (whole, pitted or pitted)
  • 2 grams of gelatin
  • optional: 100 ml. whipped cream with a minimum of 32% fat + 1 sachet of vanilla sugar

How to make cake with tangerines or oranges Charlotte Russe & # 8211 without baking

In short, about the ingredients

Let's get acquainted with the ingredients for our tangerine cake, without baking! They are very simple and accessible, I really don't think any of the ones on the list above could cause problems, especially now, in the winter, when oranges and mandarins are everywhere. But, given that sometimes we happen to find them a bit sour, in addition, it would have required additional labor with cutting the orange / tangerine segments (as I showed you here), I chose to use tangerines in lightly sweetened syrup.

And let me tell you a short word about biscuits: yes, it's a cake without baking, the character of the whole dessert is related to the use of biscuits. However, when you buy them, I advise you to read the list of ingredients carefully and choose the ones that contain the fewest unknown substances.

Otherwise, just simple things, with a sophisticated and enchanting result. For this Charlotte Russe cake you can use other fresh or compote fruits, you can replace the ones I recommend. However, I advise you to choose light-colored fruits that do not stain. If you use berries, for example, it will undoubtedly come out a tasty dessert, but with a rather strange appearance. Be very careful with pineapple, kiwi and papaya! They can only be used from compote, raw, they contain enzymes that destroy gelatin. Oh, and gelatin! I tell you from the beginning, it can only be replaced with gelatin, ie you can use sheets or granules, no matter the form of presentation.

Preparation of the basic cream & # 8211 on steam

1. Put 30 grams of gelatin in a bowl. Cover the gelatin with 100 ml. of compote syrup or 100 ml. of cold water. Stir a little and let it hydrate until the gelatin absorbs all the liquid.

2. While the gelatin is hydrating, put a pot of water on the fire for about three fingers. We choose a heat-resistant bowl that fits perfectly on the mouth of the pot, without its bottom touching the boiling water. In this bowl, put the eggs, sugar, compote juice or freshly squeezed orange / tangerine juice, salt, liqueur and vanilla extract. We beat a little with the mixer, so that everything is homogenized.

3. Transfer the bowl over the pot with boiling water. Reduce the heat to low and beat continuously with a pear-shaped target, insisting on the bottom. We continue to cook gently, steaming, until the composition in the bowl reaches 80 ° C, it heats up well. We don't cook any more, because it will turn into an omelet.

4. Immediately pour the contents of the bowl into another clean bowl to cool faster.

5. When the composition cools down a bit (up to 60 ° C) add the hydrated gelatin and mix until it dissolves completely. We cover the cream with food foil, applied directly on its surface, so that it does not get sticky. We leave the basic cream for our cake with tangerines or oranges, without baking, to cool on the work surface.

Arranging the biscuits in shape

6. The exterior finish with biscuits is specific to the Charlotte Russe dessert. It is easy to do and very fast. In a deep (soup) plate prepare 150 ml. of compote syrup or freshly squeezed fruit juice or water syrup with sugar and vanilla, etc. We prepare a removable ring shape with a diameter of 22 cm. Attention, my shape is 11 cm high, if yours is lower, raise it, doubling the removable ring with aluminum foil in several layers, acetate, etc. Briefly soak the biscuits in syrup, with the unfinished part with sugar, just a few seconds. We do not syrup them excessively, because they will draw moisture from the cream as well. Arrange the biscuits on the edge, all around, then complete the bottom of the form. We can break the ones at the bottom, they will not be visible.

7. Drain, in a sieve, 250 grams of mandarins into segments (or oranges). After draining the liquid well, cut the pieces no larger than 2 cm.

Bavarian cream for Charlotte Russe

8. When the basic cream, prepared on steam in points 1-5, has reached a neutral temperature when we touch the bowl by hand, we start beating the amount of 500 ml. of whipped cream. It must be very cold, cooled in the refrigerator overnight, to beat nicely. We don't beat it excessively, just enough to harden it, otherwise it can separate in butter and butter. No need to sweeten the cream, this is just an ingredient of the Bavarian cream for our Charlotte Russe dessert and we are going to mix it with the basic cream, which is quite sweet.

9. Once the cream is beaten, return to the steamed base cream. It is important that it is not too hot when we mix it with cream. It is equally important, however, not to set (strengthen) before we start to homogenize it! Well, if it has hardened, this is repairable, we heat it for 2-3 minutes on steam, stirring constantly with a spatula, until it becomes fluid again. It's much worse if we mix it, being hot, with the whipped cream. This will negatively affect the final texture of the cream and we have no way to fix it. Well, we have, therefore, the cream cooked in an ideal consistency and the whipped cream. Add ¹⁄3 of the cream over the cream and mix it vigorously to obtain a frothy texture. This will help to homogenize with the rest of the whipped cream.

10. Once homogenized, pour the composition prepared in point 9 over the rest of the whipped cream. Add the mandarins / oranges and the candied orange peel. Homogenize everything with a spatula, with light movements, to obtain an aerated cream. In the end, we need to get a cream, not a liquid, set enough to support the pieces of fruit (not to go to the bottom).


11. Immediately, pour all the Bavarian cream into the shape in which we arranged the biscuits. Just a few steps and our Charlotte Russe tangerine cake is ready!

12. Level the cream nicely with a spatula. If the cream had the right consistency, ie if the recommendations for the temperatures of the two compositions were followed, before mixing them, we can now also put the decoration on our cake with tangerines or oranges. If, however, it is still slightly liquid, put it in the freezer for 15 minutes, to set, then continue with the next point.

13. For decoration, I used another 250 grams of mandarins drained well of syrup. They have no skin, no pips, they are just perfect and delicate slices of tangerines. Once we reach this stage, we put our Charlotte Russe cake in the fridge and hydrate 2 grams of gelatin in 2 tablespoons (out of the 100 ml.) Of compote juice.

14. After the gelatin has hydrated, heat the rest of the juice and dissolve the gelatin in it. With a pastry brush, glaze the mandarins / oranges with the gelatin syrup. This will give them shine and protect them from oxidation / dehydration. Put our tangerine or orange cake in the fridge and repeat the glazing with syrup twice more. Let the cake cool for at least 2 hours before serving. Just before serving, optionally, beat 100 ml. of whipped cream with 1 sachet of vanilla sugar and decorative hazelnuts are formed (with a posh with dui stellate) on the surface of the cake. Remove the cake from the mold and serve, slicing it.

Serve cake with tangerines or oranges Charlotte Russe & # 8211 without baking

At the end of a hearty meal, this refreshing and light dessert will be a delight. Although this cake with tangerines and oranges is, in essence, a simple dessert, it has an appearance that delights everyone and I'm not even talking about taste!

Delicious check with oranges

Squeeze the juice from an orange, about 100 ml of juice.

The two remaining oranges and the mandarins are peeled, cut into slices about 5 mm thick.

Cardamom seeds and cloves are put in a mortar and crushed.

In a bowl, beat the butter and sugar, then add the eggs, orange juice, cardamom mixture and cloves.

Mix all the ingredients, add the blueberries, flour, baking powder and knead the dough.

In the form of baking, at the bottom, arrange the orange slices, and on the side the mandarin slices.

Pour the dough and put in the oven.

Bake the cake at 180 degrees C for 40-45 minutes.

When ready, remove from the oven and allow to cool, then turn over carefully.

  • Clementine - 1
  • Flour - 350 g
  • Old - 300 g
  • Eggs - 3
  • Oil - 150 ml
  • Baking powder - 4 g
  • Vanilla sugar - 1 sachet.

Preparation for tangerine muffin recipe

Wash the clementine well and cut it into cubes. Put the pieces in the blender and grind them. Put eggs and sugar in the bowl and mix until you get a white and fluffy composition, add the oil and puree obtained from clementine. Mix. Add vanilla sugar, sifted flour and baking powder. Stir until the ingredients are incorporated. We get a dense dough, which flows hard from the spoon.

-Chocolate flakes can be added to the dough.

-other citrus fruits can be used: oranges, clementines, lemons.

Wallpaper the forms with special paper (muffin tins). I wanted to test the new purchase and baked the muffins in metal forms without paper, but greased with oil. Divide the dough into shapes (almost to the edges).

Put the tray in the oven heated to 180C until nicely browned, about 20-25 minutes. Let cool for 10 minutes, then take them out of the mold.

If desired, sprinkle with powdered sugar or decorate with whipped cream.
Good appetite!

The recipe and the photos belong to Radmila Girbu and she participates with this recipe in the Great Winter Contest 2019: cook and win

Fluffy carbonated mineral water cake - a juicy delicacy with cherries and tangerines

Today the team Bucă presents a super fragrant and juicy cake recipe based on carbonated mineral water. This "wonder" ingredient makes the cake very fluffy and fragile, being an excellent substitute for baking powder or baking soda. It is very easy to prepare and is perfect for breakfast, along with a cup of aromatic tea. Enjoy with pleasure!


- 1 glass of carbonated mineral water

- 200 g of cherries (fresh or preserved, pitted)

Method of preparation

1. Mix the mineral water with the oil and then add the eggs, sugar, vanilla and baking powder. Mix the composition well.

2. Sift the flour and add it to the above mixture. Mix the composition well.

3. Pour the dough into an oiled pan, spreading it evenly over the entire surface.

4. Place slices of tangerines and cherries on top of the dough (on the whole surface).

5. Mix the butter with 2 tablespoons of flour until a crumbly mass results.

6. Sprinkle this table over the cake.

7. Bake the cake in the preheated oven at 180 degrees for 40-45 minutes.

Check with tangerines and cherries.

Cake with preserved or fresh tangerines and cherries. It's easy to prepare.

-1 glass of carbonated water (250 ml)

-200 gr canned or fresh cherries.

1.Combine the oil with carbonated water.

2.Add eggs, sugar, vanilla and baking powder. Mix the ingredients well.

5.Pour the dough into an even layer,

6. Place the cherries and tangerine slices on top.

7. Press them into the dough a little.

8.Put the cake in the preheated oven to 180 ° C

9. Bake the cake for 40-45 minutes.

10. Sprinkle the cake with powdered sugar or grease it with sweetened water immediately after removing it from the oven.

Video: Tangerine . animation meme. GLATT u0026 GHOSTBUR (July 2022).


  1. Vusar

    It is simply matchless theme :)

  2. Penrith

    Are you, by any chance, an expert?

  3. Ali

    Bravo, what necessary phrase..., a remarkable idea

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