Mandarin Cream Cake von Food with Style, fertig angerichtet
Cake

Mandarinkake med krem

En luftig mandelbunn med et hint av kokos, fylt med en delikat krem av kesam og pisket krem og saftige mandariner - en tidløs...

Del
Porsjoner
12 skiver
Steketid 20 minutter

Ingredienser

  • Til mandelbunnen
  • Til kremfyllet

Fremgangsmåte

  1. 1
    Forvarm ovnen til 170 °C / 340 °F (over- og undervarme). Kle formen med bakepapir.
  2. 2
    Pisk egg, sukker og salt i 5-6 minutter til eggedosisen er lys og luftig.
  3. 3
    Bland hvetemel, malte mandler, kokosmasse (valgfritt) og bakepulver, og vend det forsiktig inn i eggedosisen.
  4. 4
    Fordel røren jevnt i formen og stek i 20-25 minutter. La bunnen bli helt kald.
  5. 5
    Del bunnen i to lag på tvers.
  6. 6
    Pisk fløten stiv sammen med kremfix. Rør kesamen (eller ostekremblandingen) glatt med melis og vaniljeekstrakt i en annen bolle, og vend deretter forsiktig inn kremen.
  7. 7
    Vend mandarinene forsiktig inn i kremen.
  8. 8
    Fordel kremen jevnt over den nederste bunnen og legg den øverste bunnen på toppen.
  9. 9
    Sett kaken kaldt i minst 2 timer. Dryss med melis og pynt med mandarinbåter rett før servering. Enkel, saftig og nydelig balansert - en lett kake som alltid imponerer og som alle elsker.

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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