Carrot and Tangerine Cake

For the carrot and tangerine cake, beat eggs, sugar, vanilla sugar and rum until thick and fluffy. Stir in finely grated carrots, fold in flour, baking powder and nuts.

Pour batter into a springform pan (28 cm) and bake at 18 0°C in a preheated oven for about 50-60 minutes.

For the cream, soak gelatine in cold water, mix some orange juice with the custard powder, boil the rest of the orange juice with sugar, stir in custard powder, boil briefly, add squeezed gelatine and let cool.

Whip cream until stiff and add to pudding mixture with sour cream and orange zest. Cut the cake base in half and place the drained mandarins on the bottom layer (you may want to put some aside for decoration).

Place a cake ring around the base, spread with 2/3 of the orange cream, place the second cake base on top and spread with the remaining cream. Refrigerate for a few hours, preferably overnight.

Decorate with chocolate sprinkles and tangerines.

Preparation Tip:

Decorate the carrot and tangerine cake with walnuts or other nuts, or sprinkle.

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