Tipsy Mandarin Torte
Tipsy Mandarin Torte
 Prep Time ~60 mins | Cooking Time ~20 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~12 |
Tip ~
Ingredients
Cake mixture:
75g / 3oz self raising flour
3 tbsp cocoa powder
4 eggs
75g / 3oz caster sugar
To finish:
2 tbsp Grand Marnier
1 tbsp tangerine or mild orange marmalade
300ml / 10floz double cream, whipped
16 - 18 Langue de Chat biscuits, trimmed
1 x 312g can mandarin segments, drained
50g /2oz plain chocolate grated.
You will need: 2 x 23cm / 8inch greased and base lined cake tins.
Method
1. Sift the flour and cocoa together twice.
2. Whisk the eggs and sugar together in a large bowl until the whisk leaves a trail. Fold in the flour mixture.
3. Divide between the two cake tins and place in a preheated oven, 200C / Gas 6, for 15 - 20 minutes or until springy to the touch. Allow to cool in the tins for a few minutes, before turning out onto a wire rack.
4. Place one sponge on a serving plate and drizzle over half the liqueur. Leave for 10 minutes, then spread with the marmalade and about one third of the cream.
5. Place the other sponge on top and drizzle with remaining liqueur. Leave to soak for 10 minutes.
6. Cover the top and sides of the cake with the remaining cream and chill for 30 minutes.
7. Lightly mark the top into 12 sections with a knife.
8. Press the biscuits around the side of the cake. Decorate with the mandarins and grated chocolate.