I always loved the idea of writing a blog about my favorite sweet recipes and pretty photography of what I created. Baking was always fun to me since I was little and it still makes me enormously happy when I see smiling faces from people that eat something I made. Sometimes I catch myself trying to read their mind by analyzing their facial expressions, to see whether they like it or not.
About 1 year ago, I bought myself a book by the absolutely talented food photographer and cook book author Linda Lomelino that is called ““Lomelinos Backen”. When I started being interested in food blogging – especially sweet things – I admired her blog so much while I spent a lot of time crawling through the internet collecting ideas before I finally got started. I was so inspired by her and all these beautiful and creative things she did and still does.
In her book you will not just find the most delicious recipes and prettiest photos, but also a little guide in beginner photography and very useful baking tipps. I was and I still am not a professional photographer, so her pieces of advice really helped me a lot in the beginning. Thank you Linda!
I don´t want to forget about my cake this blog post is mainly about. I wanted to make a layer cake that is just perfect for winter. And tangerines are all about winter, aren´t they? Uuh, that smell in the house when peeling them. Once started I cannot stop eating them. I bet I am not the only one out there. But never mind, they are healthy. Yumyumyum.
I knew I wanted to try a biscuit layer cake. I made biscuit a lot of times before, but mainly for these cake rolls with all kinds of filling. I am sure that to share with you one of these recipes as well when the time is right. But for this cake I wanted to try Linda´s biscuit recipe for one of her cakes and It turned out so great. I just added a bit of natural food color and gingerbread spices to make the cake taste more like Christmas. Because that´s exactly what you need in this time of the year.
Because biscuit is a light version of a cake ( In my opinion), I decided to frost it with an Italian Meringue buttercream with a hint of tangerine cest and yellow natural food color. I did not use any artificial coloring, because you can use turmeric which gives you a great yellow shining color. But that is just optional and not necessary.
It was the first time I made this kind of Meringue frosting and I followed the instructions from Linda´s book. Cause there is also a guide on how to make Meringue buttercream. And let me tell you, I followed all the steps and in the end I found that it was really easy to make. The frosting was just perfect as it should be. Thank you Linda, again! 🙂
So I am very happy to share this tangerine biscuit layer cake with gingerbread spices & Italian Meringue buttercream frosting that is inspired and basically adapted from the talented Linda. If you are looking for delicious recipes, super creative foodstyling & and photography go and visit her site. Link above ↑
Meanwhile I hope you like the recipe with my personal touch and of course my photography. I wish you all a wonderful Christmas time with your loved ones. May you all be blessed with love, happiness and good cakes ♥
P.s.: I hope you don´t my sunny like pictures though it just one week left for Christmas. I guess I am just in sunshine mood. Already.
TANGERINE BISCUIT LAYER CAKE WITH GINGERBREAD SPICES & ITALIAN MERINGUE BUTTERCREAM FROSTING
- 180 g flour
- 2 tsp. baking powder
- 1 pinch of salt
- 175 g butter (warm/room-temperatured)
- 150 g sugar
- 3 tsp. cinnamon
- 1/2 tsp. nutmeg
- 3 tsp. ginger powdered
- 1 pckg. vanilla sugar
- 1 1/2 tbsp. milk
- Zest of 1 bio. tangerine (untreated)
- cinnamon sugar for baking pan
- 250 g butter (softened)
- 4 egg whites
- 180 g sugar
- zest of 1 bio. tangerine
- 3 to 4 tangerines peeled
- yellow food color (turmeric)
BISCUIT GINGERBREAD CAKE
ITALIAN MERINGUE BUTTERCREAM FROSTING
Preheat oven to 175° C.
BISCUIT GINGERBREAD CAKE
1. Preheat oven to 175° C and cover the bottoms of two 16 cm round baking pan with baking paper. Grease the pan and spread cinnamon sugar over the edges.
2. In a bowl mix together flour, baking powder, salt and all the spices.
3. In a bigger bowl beat butter, sugar and vanilla sugar for about 5 minutes.
4. Add 1 egg until combined completely. Do the same with the other 2 eggs.
5. Sieve in flour mixture into egg-sugar mixture and fold in carefully.
6. Add milk and tangerine zest.
7. Divide batter onto the two baking pans. If you are using just 1 pan bake first one part, then the second one.
8. Bake batter in the preheated oven for about 30 minutes. After 25 minutes check on your cake. If a toothpick comes out clean it is ready to take it out. When baked, let cool for a while. If necessary bake the second part of the batter.
ITALIAN MERINGUE BUTTERCREAM
Note that the bowl you are mixing in your egg whites has to be totally clean and fat-free!
1. In a heatproof bowl mix together the egg whites and sugar. Beat with a hand mixer until foamy.
2. Over a pot with boiling water (water bath)bring egg-white sugar mixture to 65° C until sugar crystals are resolved.
3. Then fill into a big mixing bowl and beat on high level until egg whites are stiff. Keep on beating until mixture is cooled, about 10 minutes.
4. Cut butter into peaces, should be in room temperatured and add peace by peace. Keep on beating until you have a creamy mixture. For about 3-5 minutes.
5. Add tangerine zest and food color. Mix until totally combined.
6. Cut your peeled tangerines in small pieces.
7. Divide Meringue buttercream into two different bowls (3/4 and 1/4). Add your tangerine to the smaller part and gently stir until combined.
1. Place the first cake layer on a cake stand. Spread the Meringue buttercream with tangerines evenly with a spatula.
2. Place the second cake layer on top of the buttercream.
3. Now cover the whole cake with the rest of the Meringue buttercream.
4. To fix crumbles, first cover cake with a thin amount of buttercream. Then evenly spread the rest of the Meringue buttercream all over. You will get better results when using a rotating cake stand.
5. Decorate with whatever you like.
For this cake I used small Meringues that I made out of the same recipe for the buttercream. The only thing that you won´t need is butter and additionally 1 tsp. of baking powder. Using the half amount of eggs and sugar. Follow the steps until beating the egg white mixture for about 10 minutes and it is stiff and glossy. Optional add some food color. I used turmeric for a light yellow color. Fill an icing bag with the Meringue and spread small circles of it on a baking sheet that is covered with baking paper. Bake Meringues in the preheated oven (94° C) for about 50 minutes. Meringues are done when you can easily move them from baking sheet.