Servings: 16
Tangerine Layer Cake With Tangerine Curd And Cream Cheese Frosting Recipe - decadent and festive cake, which is perfect fro the holidays!
FOR THE TANGERINE CAKE LAYERS:
-
1 1/4
cups
sugar
-
3
large eggs
-
1
cup
vegetable oil
-
2 1/2
cups
all-purpose flour
-
1/2
tsp
salt
-
1
tsp
baking soda
-
1
tsp
baking powder
-
3/4
cup
tangerine juice
— (fresh)
-
3/4
cup
Greek yogurt
-
1/2
tsp
tangerine zest
FOR THE TANGERINE CURD:
-
3
large egg yolks
-
5
tbsp
sugar
-
1/4
cup
tangerine juice
-
1
tsp
tangerine zest
-
3
tbsp
cold butter
FOR THE CREAM CHEESE ICING:
-
1
(4 oz/112 grams) stick butter, softened
-
8
oz
(225 grams) softened cream cheese
-
6
cups
powdered sugar
— (sifted)
-
4
tbsp
fresh tangerine juice
-
1/2
tsp
tangerine zest
— (optional)
FOR THE TANGERINE CAKE LAYERS:
-
Preheat oven to 350 F (180 C).
-
Spray two 8-inch cake pans with cooking spray. Line the bottoms with parchment paper. Spray over the paper.
-
In the bowl of a stand mixer, fitted with the whisk attachment, beat together eggs and sugar for 4-5 minutes, until thick. Add oil and Greek yogurt and mix to combine. Add tangerine juice, mix.
-
In a separate bowl, sift together flour, salt, baking soda and baking powder.
-
Add dry to wet ingredients and beat until just combined. Add zest and beat to combine.
-
Divide mixture between the two pans.
-
Bake for 30-40 minutes, until cooked and toothpick inserted in the middle, comes out clean.
-
Let cake cool inside the pans for 5 minutes.
-
Then remove from the pans and transfer to a cooling rack to cool completely.
-
You can wrap and refrigerate cakes for up to 3 days.
FOR THE TANGERINE CURD:
-
Whisk together egg yolks, tangerine juice, sugar and zest. Set up a double boiler, I prefer using metal bowl.
-
Add mixture to the bowl and cook for 5-7 minutes, stirring constantly, until thickened and coats the back of a wooden spoon (spatula).
-
Set a side. Add butter, cut into pieces and stir to incorporate.
-
Let it cool completely.
FOR THE CREAM CHEESE ICING:
-
In the bowl of a stand mixer, fitted with the whisk attachment, beat together cream cheese and butter, until incorporated (2 minutes). Scrape down the sides and bottom of the bowl.
-
Add powdered sugar and beat until fluffy. Add tangerine juice and zest (optional), beat to incorporate.
TO ASSEMBLE THE CAKE:
-
Using a serrated knife, cut off the dome from both cakes, then slice each one in half horizontally.
-
Place the first layer on a platter. Spread 1/3 of the tangerine curd on top, leaving about 1 cm around the edges. Add cream cheese frosting (about 1/5 of the total amount made) and spread carefully over the curd.
-
Top with the second layer and repeat the process. Top with the third layer and repeat. Add the fourth layer and cover with cream cheese icing, but skip the tangerine curd. Crumb coat the outside of the cake with cream cheese icing, scrape with a spatula to smooth and achieve the "semi-naked" look.
Nutrition Information
Calories: 487, Fat: 16g, Saturated Fat: 9g, Cholesterol: 104mg, Sodium: 285mg, Potassium: 134mg, Carbohydrates: 82g, Sugar: 66g, Protein: 5g, Vitamin A: 575%, Vitamin C: 5.9%, Calcium: 55%, Iron: 1.3%