Mandarin Cream Cake von Food with Style, fertig angerichtet
Cake

Bolo Cremoso de Mexerica

Um pão de ló leve de amêndoas com um toque sutil de coco, recheado com um delicado creme de cream cheese com chantilly e...

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Porções
12 fatias
Cozimento 20 minutos

Ingredientes

  • Para o pão de ló de amêndoas
  • Para o recheio de creme

Modo de preparo

  1. 1
    Preaqueça o forno a 170 °C / 340 °F (calor superior e inferior). Forre a forma com papel-manteiga.
  2. 2
    Bata os ovos, o açúcar e o sal por 5-6 minutos, até ficar bem claro e fofo.
  3. 3
    Misture a farinha, as amêndoas moídas, o coco ralado (opcional) e o fermento em pó e incorpore delicadamente à mistura de ovos.
  4. 4
    Espalhe a massa uniformemente na forma e asse por 20-25 minutos. Deixe esfriar completamente.
  5. 5
    Corte o pão de ló ao meio na horizontal.
  6. 6
    Bata o creme de leite com o estabilizante até ficar firme. Em outra tigela, misture o quark (ou a mistura de cream cheese) com o açúcar de confeiteiro e a baunilha até ficar liso e incorpore delicadamente o chantilly.
  7. 7
    Incorpore as mexericas ao creme com cuidado.
  8. 8
    Espalhe o creme por igual sobre a camada de baixo do pão de ló e cubra com a camada de cima.
  9. 9
    Leve à geladeira por pelo menos 2 horas. Antes de servir, polvilhe com açúcar de confeiteiro e decore com os gomos de mexerica. Simples, úmido e muito equilibrado - um bolo leve que impressiona sempre e agrada a todo 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.

delicioso, testado e pronto para inspirar

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