Unbaked Sponge Cake with Tangerines is a simple, delightful dessert that brings a burst of citrusy goodness to any gathering. This no-bake treat combines the sweet and tangy flavors of tangerines with a light, fluffy texture that’s hard to resist. Whether it’s a sunny day or a cozy evening, this cake will brighten up your table. Plus, it’s perfect for those warm months when you don’t want to turn on the oven!
What You’ll Need for Unbaked Sponge Cake with Tangerines
Gathering your ingredients is the first step to making this delicious dessert. Here’s what you’ll need:
- Long biscuits: 200 grams (approximately 7 oz)
- Tangerine juice: 500 ml (2 cups)
- Gelatin: 10 grams (1 tablespoon)
- Whipping cream: 300 ml (1 ¼ cups)
- Canned tangerines: 600 grams (about 1.3 lbs)
How to Make Unbaked Sponge Cake with Tangerines
Now that you have everything ready, let’s dive into the steps to create this refreshing cake!
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Soak the Biscuits: Start by taking your long biscuits and soaking them in the tangerine juice until they soften, about 1-2 minutes. Make sure they absorb enough juice without falling apart.
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Layer the Biscuits: In a glass mold, stack the soaked biscuits neatly. This will form the base of your cake.
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Whip the Cream: In a mixing bowl, whip the cream until it forms soft peaks. This should take about 2-3 minutes.
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Add the Tangerines: Gently fold in 200 grams of canned tangerines into the whipped cream. Mix thoroughly until combined but be careful not to deflate the cream.
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Spread the Cream Mixture: Carefully spread the whipped cream mixture over the biscuit layer, smoothing it out with a spatula.
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Layer More Tangerines: Take the remaining canned tangerines and place them on top of the cream mixture. Arrange them however you like for a pretty presentation.
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Prepare the Gelatin Mixture: In a small bowl, combine the tangerine juice with the gelatin. Stir well until the gelatin is fully dissolved.
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Spread the Gelatin Mixture: Use a spoon to carefully spread the gelatin mixture over the layers in your mold, ensuring it covers everything evenly.
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Chill the Cake: Finally, place your cake in the refrigerator and let it chill for at least 2 hours. This helps it set beautifully.
Serving Unbaked Sponge Cake with Tangerines
Once your cake has set, it’s time to serve! To do this:
- Carefully remove the cake from the mold and place it on a serving platter.
- Slice it into squares or wedges, showcasing the beautiful layers.
- For an extra touch, garnish with a few fresh tangerine slices or a sprig of mint.
You can enjoy this cake as is, or pair it with a scoop of vanilla ice cream for a delightful contrast to the tangerines’ tangy sweetness.
Helpful Tricks for Unbaked Sponge Cake with Tangerines
- Storage: This cake can be made a day in advance. Just keep it covered in the fridge for optimal freshness.
- Different Fruits: Feel free to experiment—swap out tangerines for other citrus fruits like oranges or lemons for a different flavor profile.
- Sweetness Level: If you prefer a sweeter dessert, you can add a tablespoon of powdered sugar to the whipped cream while mixing.
Unbaked Sponge Cake with Tangerines FAQs
Q: Can I use fresh tangerines instead of canned?
A: Yes, fresh tangerines can add a vibrant flavor! Just make sure to peel and segment them before use.
Q: How long can I keep the cake in the fridge?
A: This cake can be stored in the fridge for up to 3 days, although it’s best enjoyed fresh.
Q: Can I substitute the gelatin with something else?
A: If you prefer a vegetarian option, use agar-agar instead of gelatin, following package instructions for the right amount.
This Unbaked Sponge Cake with Tangerines is a refreshing and easy dessert that’s sure to impress. Give it a try, and enjoy a taste of sunshine in every bite!