Best 2 Tangerine Bavarian Recipes

Tantalize your taste buds with a culinary journey into the world of citrusy delights with our collection of delectable tangerine Bavarian recipes. Immerse yourself in a symphony of flavors as we present three unique takes on this classic dessert, each offering a distinct twist to satisfy every palate. From the classic elegance of the Traditional Tangerine Bavarian to the refreshing zest of the Tangerine Bavarian Mousse, and the indulgent richness of the Tangerine Bavarian Cheesecake, this article promises an unforgettable dessert experience. Prepare to be captivated by the vibrant colors, tantalizing aromas, and exquisite textures that define these extraordinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

TANGERINE BAVARIAN

Tangerine Bavarian image

Provided by inspired

Categories Dessert

Yield 8 servings

Number Of Ingredients 8

Ingredients

6 zest and juice of tangerines
1 envelope 1/4 oz unflavored gelatine
8 large egg yolks
1/4 cup sugar
1 tbspn fresh lemon juice
1 cup chilled heavy cream
1 recipe Tangerine Caramel Sauce
1 recipe Candied Tangerine Peel

Steps:

Gather all ingredients before starting recipe.
Open the inside of the cake form pan and invert bottom, then reattach the side. This will make the Bavarian easier to remove
Grate zest from 1 tangerine to measure 1 teaspoon.
Peel the remaining tangerines with a potato peeler, taking some of the pith and reserve.
Squeeze juice from tangerines to make 1 1/4 cup of juice. Peel and juice additional tangerines to make up the measurement.
Pour juice into a small bowl and sprinkle with gelatin and allow to sit, about 5 minutes.
Whisk together egg yolks, sugar and lemon juice in a heavy bottomed saucepan and cook over medium low heat, whisking constantly (you can use a hand mixer for this portion) until the mixture just comes to a simmer (do not let it boil).
Remove from heat, then whisk in gelatin mixture until completely dissolved.
Transfer mixture to a metal mixing bowl and chill in an ice bath, stirring frequently, until the mixture has thickened to a consistency of lightly beaten eggs whites.
Beat heavy cream until it forms soft peaks.
Stir 1/3 of whipped cream into egg yolk mixture to lighten, then fold in remaining whipped cream.
Transfer mixture into the cake pan and chill until set, about 4 hours and up to 24 hours. To serve, remove sides of the cake pan and place the Bavarian cream on a serving platter.

TANGERINE CAKE WITH CITRUS GLAZE

Tangerine Cake with Citrus Glaze image

Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Time 1h25m

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
2 cups granulated sugar
6 large eggs
2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
2 tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup low-fat plain yogurt
1 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
3 tablespoons tangerine juice (from 2 tangerines)

Steps:

Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

Nutrition Facts : Calories 494 g, Fat 18 g, Fiber 1 g, Protein 7 g, SaturatedFat 11 g

Tips:

To achieve the best flavor, use ripe, juicy tangerines. Look for fruits that are deep orange in color and have a sweet aroma.
To easily segment the tangerines, use a sharp knife to cut off the top and bottom of the fruit. Then, score the peel vertically around the fruit and pull it off in segments.
For a smoother filling, purée the tangerines in a food processor or blender until they are completely smooth.
If you don't have cream of tartar, you can substitute it with lemon juice or vinegar.
Don't overbeat the egg whites. Overbeaten egg whites will make the mousse grainy.
Chill the mousse for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set properly.

Conclusion:

This tangerine bavarian is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet and tangy flavor, and beautiful presentation, this dessert is sure to impress your guests.