Tangarine Cream Cheese Cake
“Oh Tangarine Cream Cheese Cake, you look and taste soooooo gooooood!” Fresh and delicious – just right for a hot summer day.
A little while ago one of my recipes was published in a German Cook Magazine (print). They had to send me the issue and that’s how I got my hands on that fabulous recipe selection which included this cake. When I saw the picture I knew: I had to try this! Yesterday I had the perfect opportunity with wonderful guests visiting us from Minnesota.
Now, it is always a little bit difficult to find out whether the ingredients are available and the same as the German ingredients. Like i.e. this recipe calls for 1 package of lemon jello. It might turn out to be more or less jello than the German jello package. So there is always a risk that things go wrong but not so here. Everything worked out perfectly and we all loved this cake in the shade of our Texas patio.
When I bought the ingredients, I had some trouble finding the “ladyfinger” (“Löffelbiskuit” in German). It’s like a spell with these ladyfingers: I find them in the grocery store when I don’t need them and then I think “Uh, here they are hiding! Why can’t they just put them with the cookies????” And when I need them I scour the entire store but can’t find the ladyfingers anywhere. There was at least something that looked like ladyfingers but has a different taste and texture, but I had no choice and settled for these. If you can find ladyfingers I would say they are the better choice. They are a better match than any cookies since they are so light and fluffy and that is just what this cake is.