Narancsos Joghurttorta

Eid Mubarak!

My 1st Eid in Hungary 😀 We prepared cake obviously and barbecued goodness, yuuummm!

The following cake is a Mandarin Yogurt Cake (narancs is orange, but I sub it to mandarin). It is originally from Hungary. The cake has soft center almost pudding like, thanks to the yogurt.

It is perfect to make in summer time but also great for anytime. We had it as a dessert to our ribs barbecue. So, so, so, so good ^_^ Refreshing!

To make a taller cake, please use 6 inch spring form pan; the cake on the picture was with 8-inch pan, so it’s wider but of course thinner/flat.

Cake

  • 2 eggs
  • 40 g sugar
  • 60 g flour
  • Beat everything to combine well. Spread on spring-form pan, bake at preheated 350 F for 20-25 minutes depending the heat of your oven. Cool to room temperature (do not remove from pan)

Pudding

  • 2 yolks
  • 80 g icing sugar
  • 250 ml yogurt, no flavor
  • fresh lemon juice, squeezed from 1 whole lemon
  • 15 g gelatin powder (according to your diet, if you are Kosher/Halal, they are available online), divided
  • 400 ml whipping cream or heavy cream 35%, divided
  • 1 small tin mandarin slices, drain
  • almond meal as needed
  • Mix yolks, icing sugar, yogurt, lemon juice, 2/3 of the gelatin powder, half of the whipping cream in a pot and bring to simmer. Cool to room temperature
  • Once mixture is cooled, mix in 2/3 of the mandarin slices, and pour onto cooled cake. Chill in the fridge to firm up for at least 3 H.
  • Release cake from the spring-form pan and cover the sides of the cake with almond meal
  • Beat the rest of the whipping cream and gelatin powder with a little icing sugar. Cover the top of the cake.
  • Decorate as you wish! I sprinkled grated pink chocolate, place left over mandarin as flower, and added fresh grapes
  • Slice and serve 😀

Mandarin Yogurt Cake

Narancsos Joghurttorta

Ingredients

Cake

  • 2 eggs
  • 40 g sugar
  • 60 g flour

Pudding

  • 2 yolks
  • 80 g icing sugar
  • 250 ml yogurt no flavor
  • fresh lemon juice squeezed from 1 whole lemon
  • 15 g gelatin powder according to your diet, if you are Kosher/Halal, they are available online, divided
  • 400 ml whipping cream or heavy cream 35% divided
  • 1 small tin mandarin slices drain
  • almond meal as needed

Instructions

Cake

  • Beat everything to combine well. Spread on spring-form pan, bake at preheated 350 F for 20-25 minutes depending the heat of your oven. Cool to room temperature (do not remove from pan)

Pudding

  • Mix yolks, icing sugar, yogurt, lemon juice, 2/3 of the gelatin powder, half of the whipping cream in a pot and bring to simmer. Cool to room temperature
  • Once mixture is cooled, mix in 2/3 of the mandarin slices, and pour onto cooled cake. Chill in the fridge to firm up for at least 3 H.
  • Release cake from the spring-form pan and cover the sides of the cake with almond meal
  • Beat the rest of the whipping cream and gelatin powder with a little icing sugar. Cover the top of the cake.
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