Grand Marnier cake
Grand Marnier cake
Ground:
100 g according to almonds
80 g of coconut flakes
100 g of powdered sugar
4 egg whites
1 pinch of salt
Filling:
2 packs Oetker cheese cream cake cream
Approximately 15-20 spoon biscuit (depending on pie ring size)
1/2 l of orange juice
80g powdered sugar
6-8cl Grand Marnier (depending on personal taste)
1 can of mandarin oranges, drained
Ornament:
250 ml of cream
2 cl Grand Marnier
1 small tin of mandarin oranges, drained
flaked almonds
Preparation:
Lay out two springforms with baking paper. (If you have only one, you can also bake the soils in succession.) Beat the egg whites with salt and powdered sugar very stiff. Coconut flakes and almonds loosely fold.
Distribute the mass over the two springforms and place in the oven at 150 degrees Celsius. After 15 minutes, open the oven door slightly and bake for another 20 minutes with the door open. Allow to cool completely after baking on grid.
In the meantime, prepare the cheese cream cake cream according to the package instructions and refrigerate. Mix the orange juice with sugar and Grand Marnier.
Now place a cold floor in a cake ring. Spread half of the cream on top. Cover with drained mandarins. Now dip the spoon biscuit one after the other in the orange juice mixture, let it absorb lightly and place it on the tangerine layer. Now spread the rest of the cream on the biscuit. Put the second floor on top. Mind. Chill for 2 hours.
Whipped cream with Grand Manner and 2 Pä. Beat vanilla sugar until stiff. Remove the cake ring and spread with cream all around, decorate with almonds and mandarin oranges.
