Mandarin Cream Cake
Ingredients
- For the batter
- 6 eggs
- 125 grams sugar
- 1 packet Vanilla sugar
- 1 organic lemon (zested)
- 125 grams Pastry flour
- 2 tsps Baking powder
- 50 grams cornstarch
- For the filling
- 400 grams Mandarin orange (canned)
- 8 sheets white gelatin
- 400 grams cream cheese
- 100 grams Yogurt
- 60 grams powdered sugar
- 2 packets Vanilla sugar
- 250 milliliters Whipped cream
- 1 packet whipped cream stabilizer
Preparation steps
Grease a springform pan with parchment paper. Preheat oven to 180°C (approximately 350°F).
For the batter: Separate eggs. Beat egg whites with 1 pinch of sugar until very stiff. Beat yolks with 4 tablespoons cold water, sugar, vanilla sugar and lemon zest until very frothy. Combine flour, baking powder and cornstarch, then gradually fold into whites. Fold in yolks and pour batter into springform pan. Bake for 35-40 minutes. Remove, let cool, loosen from pan and cut in half horizontally.
For the filling: Drain mandarins and set aside 12 pieces for garnish. Soak gelatine in plenty of cold water. Add a cake ring to lower layer of cake. Beat cream cheese, yogurt, powdered sugar and vanilla sugar until smooth. Squeeze gelatine, dissolve over low heat in a small saucepan, stir in 2-3 tablespoons of the cream cheese mixture. Then quickly fold mixture into remaining cream cheese mixture. Beat cream and stabilizer until stiff and pour into a piping bag with a serrated nozzle.
Stir mandarins into cream cheese mixture and spread onto cake. Top with second layer of cake and press lightly. Chill for 4 hours.
Dust with powdered sugar and decorate with whipped cream and remaining mandarins. Slice and serve.
