Mandarin Cream Cake von Food with Style, fertig angerichtet
Cake

Tarta de nata y mandarina

Un bizcocho ligero de almendra con un sutil toque de coco, relleno de una delicada crema de queso y nata montada con mandarinas jugosas:...

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12 porciones
Cocción 20 minutos

Ingredientes

  • Para el bizcocho de almendra
  • Para el relleno de crema

Preparación

  1. 1
    Precalienta el horno a 170 °C / 340 °F (calor arriba y abajo). Forra el molde con papel de hornear.
  2. 2
    Bate los huevos con el azúcar y la sal durante 5-6 minutos, hasta que la mezcla esté muy blanquecina y esponjosa.
  3. 3
    Mezcla la harina, la almendra molida, el coco rallado (opcional) y la levadura, e incorpóralos a la mezcla de huevo con movimientos envolventes.
  4. 4
    Reparte la masa de forma uniforme en el molde y hornea 20-25 minutos. Deja enfriar por completo.
  5. 5
    Corta el bizcocho por la mitad en horizontal.
  6. 6
    Monta la nata con el estabilizante hasta que quede firme. En un bol aparte, mezcla el quark (o la crema de queso) con el azúcar glas y la vainilla hasta que quede fino, e incorpora la nata montada con movimientos envolventes.
  7. 7
    Añade las mandarinas a la crema con cuidado, mezclando con suavidad.
  8. 8
    Reparte la crema de forma uniforme sobre la base de bizcocho y coloca encima la otra capa.
  9. 9
    Deja enfriar en la nevera al menos 2 horas. Antes de servir, espolvorea con azúcar glas y decora con los gajos de mandarina. Sencilla, jugosa y muy equilibrada: una tarta ligera que siempre impresiona y gusta a todo el mundo.

Video

Mandarin Cream Cake Questions

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.

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.

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.

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.

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.

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