Tangerine Cake

Ingredients

for the dough:

200 g flour

2 eggs

1/2 cup sugar

100 g butter

100 g sour cream

1/2 tsp baking powder

1 pinch vanilla

1 tsp candied orange

For the frosting:

1/2 cup sugar

100 g butter

250 g low-fat cottage cheese

1 lemon

Optional:

5 tangerines

Sugar syrup

Mix the eggs with the sour cream and sugar, add the melted butter, and mix thoroughly. Gradually add the flour, vanilla, zest, and baking powder.

The dough will be quite thick. Transfer the dough to a greased pan and bake for about 20-25 minutes at 200°C, until golden brown and a toothpick inserted into the pan comes out clean. Remove the cake from the pan, cool, and cut in half.

Cream: Wash the lemon and cut it into small pieces without peeling it, remove the seeds, and puree in a blender. Beat the softened butter, then gradually, while continuing to beat, add the sugar, cottage cheese, and chopped lemon. Beat everything well. If the cottage cheese has a grainy texture, you can strain it through a sieve.

Assembling the cake: First, peel the tangerines (5 small ones), peeling each slice.

Soak the bottom layer with syrup and spread with cream (a little less than half), then layer in the tangerine slices.

 Soak the second cake layer in syrup and cover the first one. Cover the cake completely with the remaining cream and decorate as desired. You can use crumbs from the Napoleon cake and tangerines.

Because the cake is soaked in syrup, you can eat it right away, rather than leaving it to soak overnight.

Enjoy!