For the tangerine quartet, drain the tangerines well in a sieve. Measure out 200 ml of juice for the dough. Preheat the oven to 200°. Grease the bottom of the baking pan well with butter.
Beat the eggs with the sugar in a mixing bowl with the whisk of a hand mixer until thick and creamy. Add the oil and tangerine juice while stirring.
Mix flour with baking powder in a bowl and quickly stir the mixture into the egg mixture. Divide the dough into four equal portions.
Pour one quarter of the dough into the prepared pan (picture 2). Stir the ground hazelnuts into the second quarter and run it into the center of the light batter.
Stir the cocoa powder into the third quarter of the dough and let it run into the center of the nut dough. Stir the coconut flakes into the remaining batter and let this batter run into the middle of the dark batter (picture 3).
Spread the mandarins on the dough (picture 4). Bake in the preheated oven (bottom) for 40 – 45 minutes. Remove the cake from the oven and let it cool in the pan on a cooling rack.
In the meantime, for the icing, chop the couverture and melt it with coconut oil over a hot water bath.
Spoon the couverture over the cooled Vierelei mit Mandarinen and allow the icing to dry until serving.
Preparation Tip:
If you use fresh tangerines for the quartet with tangerines, add a little sugar.
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