Tangerine Cake with Caramel Sauce

Recipe

Tangerine Cake with Caramel Sauce


Ingredients: Cake: - 4 eggs - 1 and 1/2 cup sugar tea - 1 cup of tangerine juice - 2 cups of wheat flour - 1 tablespoon baking powder Caramel: - 1 cup sugar tea - 1/2 cup of water - 2 tablespoons semi-skimmed milk - 1 tablespoon unsalted butter - 1 tablespoon brandy Method of preparation: Cake: Beat the egg yolks until whitish, add the sugar, continue beating until obtaining an egg yolk that, when raising the spoon, a thick wire. Add tangerine juice, the sifted flour with the yeast and the egg whites. Cover the bottom with the caramel, cover with the dough and bake (in a preheated and low oven) for about 45 minutes (until slightly golden and the tip of a knife when being skewered dry skirt from the dough) . Caramel: Boil the sugar dissolved in the water over medium heat, until obtaining a golden syrup. Remove the pan from the heat and add the butter, brandy and milk. If the syrup becomes very thick, add 1 to 2 tablespoons of water and mix well for it to soften. Grease with margarine and sprinkle with wheat flour a shape of straw in the center and with a diameter of 26 cm. Nutritional value: 280 Kcal per 100g.