Mandarin Cointreau Cake Recipe
Ingredients
| Eggs | 4 standard | |
| Caster sugar | 3/4 Cup (16 tbs) | |
| Plain flour | 2 Tablespoon | |
| 1/3 cup self-raising flour | ||
| Custard powder | 1/2 Cup (16 tbs) | |
| Ground almonds | 1/3 Cup (16 tbs) | |
| 2 tablespoons finely grated mandarin rind | ||
| Egg yolks | 3 (Filling) | |
| Caster sugar | 1/2 Cup (16 tbs) (Filling) | |
| Cornflour | 3 Tablespoon (Filling) | |
| Cointreau | 2 Tablespoon (Filling) | |
| Evaporated milk | 1 Cup (16 tbs) (Filling) | |
| Double cream | 1/3 Cup (16 tbs), Whipped (Filling) | |
| Apricot jam | 3/4 Cup (16 tbs), melted (Filling) | |
| Double cream | 1 Cup (16 tbs), Whipped (Topping) | |
| 3/4 cup canned mandarin segments, 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.
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.
Chef
