Mandarin Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 206 mg | (5 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the cake
- 5 eggs (medium)
- 200 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 150 grams Pastry flour
- 1 generous pinch Baking powder
- For the filling
- 2 cans Mandarin orange (each about 175 grams)
- 500 grams Whipped cream
- 3 packets whipped cream stabilizer
- 3 tsps sugar
- Also
- 50 grams slivered almonds
- 50 grams butter
- powdered sugar (for dusting)
Preparation steps
For the cake, beat eggs with sugar, vanilla and salt for 5 minutes or until thick and frothy with an electric hand mixer. Mix flour with baking powder and sift into egg mixture. Fold together quickly. Line bottom of a springform pan measuring 28 cm (approximately 11 inches) in diameter with parchment paper. Pour in batter and sprinkle with almonds. Top with knobs of butter. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F) for 30 minutes. Cool for 10 minutes in pan and then remove to cool completely.
For the filling, drain mandarins in a sieve. Cut cake once horizontally. Place bottom layer on a cake plate and top with mandarins. Whip the cream and sprinkle with stabilizer and sugar. Spread over mandarins. Top with second cake layer and dust with powdered sugar. Slice and serve.
