Moist Pound Cakes with Fruity Topping
Fluffy, moist, and wonderfully fruity – tangerine cake is a true classic. Baked in mini Cocottes, it becomes a beautiful individual dessert that can be served directly from the mold or turned out. Perfect for guests or a coffee gathering.
Ingredients (for approx. 6 Mini Cocottes)
For the pound cake batter:
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1 can of tangerines (well-drained)
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2 tbsp lemon juice
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4 eggs
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200 g sugar
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1 packet vanilla sugar
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200 g soft butter
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200 g flour
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1 tsp baking powder
For the topping:
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400 ml cream
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2 packets cream stabilizer
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2 tsp vanilla paste or vanilla sugar
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1 tsp orange zest (finely grated)
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1 tsp cinnamon (optional)
Preparation
1. Preparation
Preheat oven to 175 °C top/bottom heat.
Grease and lightly flour mini cocottes.
Drain tangerines thoroughly in a sieve.
2. Make the batter
Cream butter with sugar and vanilla sugar until fluffy (approx. 3–4 minutes).
Stir in eggs one at a time.
Add lemon juice.
Mix flour with baking powder and fold in briefly.
Finally, carefully fold the tangerines into the batter (do not stir vigorously to keep them whole).
3. Baking
Distribute the batter evenly among the mini Cocottes (fill max. to ¾).
Bake for approx. 30–35 minutes, until the surface is golden yellow and a skewer inserted comes out clean.
Let cool for 10 minutes, then carefully turn out or serve directly in the mold.
4. Prepare the topping
Whip cream with cream stabilizer and vanilla until stiff.
Fold in orange zest and optionally refine with a little cinnamon.
Add to the completely cooled cakes just before serving.
💡Tip
If you like it particularly moist, you can drizzle the cakes with 1–2 tbsp of tangerine juice after baking.
For a light caramel note, simply sprinkle some brown sugar over the batter before baking.
Also delicious: a few chopped pistachios or roasted almonds as a topping.
An uncomplicated classic that is even more charming in mini form – perfect for guests or simply as a little piece of happiness in the afternoon.
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