Tangerine Layer Cake With Tangerine Curd And Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 cup Tangerine, fresh juice
  • 1 1/2 tsp Tangerine, zest
  • 1/4 cup Tangerine, juice
  • 1/2 tsp Tangerine

• Refrigerated

  • 3 Egg yolks, large
  • 3 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 6 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 9/16 cups Sugar

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 (4 oz/112 grams stick butter
  • 3 tbsp Butter
  • 8 oz Cream cheese
  • 3/4 cup Greek yogurt

Found on cookinglsl.com

Description

Ingredients

• 1 1/4 cups sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 cup tangerine juice (fresh)
• 3/4 cup Greek yogurt
• 1/2 tsp tangerine zest
• 3 large egg yolks
• 5 tbsp sugar
• 1/4 cup tangerine juice
• 1 tsp tangerine zest
• 3 tbsp cold butter
• 1 (4 oz/112 grams) stick butter, softened
• 8 oz (225 grams) softened cream cheese
• 6 cups powdered sugar (sifted)
• 4 tbsp fresh tangerine juice
• 1/2 tsp tangerine zest (optional)

Directions

• For the tangerine cake layers: Preheat oven to 350 F (180 C). Spray two 8-inch cake pans with cooking spray. Line the bottoms with parchment paper. Spray over the paper. In the bowl of a stand mixer, fitted with the whisk attachment, beat together eggs and sugar for 4-5 minutes, until thick. Add oil and Greek yogurt and mix to combine. Add tangerine juice, mix. In a separate bowl, sift together flour, salt, baking soda and baking powder. Add dry to wet ingredients and beat until just combined. Add zest and beat to combine. Divide mixture between the two pans. Bake for 30-40 minutes, until cooked and toothpick inserted in the middle, comes out clean. Let cake cool inside the pans for 5 minutes. Then remove from the pans and transfer to a cooling rack to cool completely. You can wrap and refrigerate cakes for up to 3 days. For the tangerine curd: Whisk together egg yolks, tangerine juice, sugar and zest. Set up a double boiler, I prefer using metal bowl. Add mixture to the bowl and cook for 5-7 minutes, stirring constantly, until thickened and coats the back of a wooden spoon (spatula). Set a side. Add butter, cut into pieces and stir to incorporate. Let it cool completely. For the cream cheese icing: In the bowl of a stand mixer, fitted with the whisk attachment, beat together cream cheese and butter, until incorporated (2 minutes). Scrape down the sides and bottom of the bowl. Add powdered sugar and beat until fluffy. Add tangerine juice and zest (optional), beat to incorporate. To assemble the cake: Using a serrated knife, cut off the dome from both cakes, then slice each one in half horizontally. Place the first layer on a platter. Spread 1/3 of the tangerine curd on top, leaving about 1 cm around the edges. Add cream cheese frosting (about 1/5 of the total amount made) and spread carefully over the curd. Top with the second layer and repeat the process. Top with the third layer and repeat. Add the fourth layer and cover with cream cheese icing, but skip the tangerine curd. Crumb coat the outside of the cake with cream cheese icing, scrape with a spatula to smooth and achieve the semi-naked look.