Name: Mandarin Cream Cake Recipe
Cook time: 20 min
Total time: 20 min
Yield: 12 slices
Ingredients: 4 eggs (size M); 120 g sugar (about ⅔ cup); 1 pinch of salt; 100 g all-purpose flour (about ¾ cup); 40 g ground almonds (about ⅓ cup); 30 g shredded coconut (optional, about ⅓ cup); 1 tsp baking powder; 250 g quark (20% fat); 300 ml cold heavy cream (about 1¼ cups); 60 g powdered sugar (about ½ cup, to taste); 1 packet whipped cream stabilizer; 1 tsp vanilla extract; 180 g canned mandarins, very well drained (about 1 cup); extra 12–15 mandarin segments for decorating; powdered sugar, for dusting

Mandarin Cream Cake Questions

Why did my sponge turn out flat and dense?

The whole lift here comes from the eggs, so beating them with the sugar and salt for the full 5-6 minutes matters - the mixture should be pale and visibly fluffy before anything else goes in. After that, fold in the flour, almonds, coconut and baking powder gently by hand; stirring or using the mixer knocks the air straight back out. Opening the oven during the first 15 minutes can also make the sponge sink.

Can I swap the quark for something else?

Yes - cream cheese or a thick Greek-style yogurt works if quark isn't available, and the recipe itself allows a cream cheese mixture as an alternative. Choose something firm and not watery, since a runny base won't hold the whipped cream and the filling will slump between the layers. Taste before folding, as different products vary in tang and you may want to adjust the 60 g powdered sugar.

What happens if the mandarins aren't drained well enough?

This is the most common way the cake fails. Leftover syrup thins the filling, dissolves the whipped cream and can soak the bottom sponge layer into a soggy base. Drain the 180 g of mandarins in a sieve and then pat them dry on paper towels, and keep the segments for decorating separate until just before serving.

How far ahead can I make this cake?

It actually improves with time, since it needs at least 2 hours in the fridge to set anyway - assembling it the evening before works well. Bake the sponge a day ahead and keep it wrapped at room temperature, or fill the cake completely and chill it overnight. Add the powdered sugar dusting and the mandarin segments only right before serving, as the sugar dissolves and the fruit weeps on the surface.

How do I store the finished cake and how long does it keep?

Because of the quark, cream and fruit, it belongs in the fridge, loosely covered so the sponge doesn't dry out and the cream doesn't pick up other smells. Plan on eating it within a couple of days - the mandarins release moisture over time and soften the layers. Freezing isn't a good option here, as the whipped quark cream separates when thawed.