Description
Fluffiger Biskuitboden trifft auf zarte Vanillenote und saftige Mandarinen. Die samtige Creme umhüllt die fruchtige Frische, ergibt eine harmonische Balance aus süß und spritzig. Ein himmlisch leichter Genuss in sonnigem Gelb.
Ingredients
Scale
- 1 Biskuitboden, gekauft
- 3 Ei(er)
- 2 EL Wasser, heiß
- 125 g Zucker
- 1 Pck. Vanillezucker
- 75 g Mehl
- 75 g Speisestärke
- 2 TL Backpulver
- 300 g Sahne
- 300 g Schmand
- 2 Pck. Cremepulver (Paradiescreme Zitrone)
- 2 Dose/n Mandarine(n)
Instructions
- If you prefer a quick preparation, start by taking a purchased sponge cake (Biskuitboden) and place it on your serving plate. This will serve as the base for your cake.
- If you want to bake the sponge cake yourself, first preheat your oven to 175-200°C (about 350-390°F). Line a springform pan with baking paper to prevent sticking.
- Separate 3 eggs and take 2 tablespoons of hot water. In a mixing bowl, combine the eggs and hot water.
- Using a hand mixer on the highest speed, beat the eggs and hot water together for 1 minute until the mixture becomes frothy and light.
- Add 125 grams of sugar mixed with 1 packet of vanilla sugar gradually to the egg mixture while continuing to beat. Beat for another 2 minutes until the batter is creamy and thickened.
- In a separate bowl, sift together 75 grams of flour, 75 grams of cornstarch (Speisestärke), and 2 teaspoons of baking powder. Gradually fold this dry mixture into the egg batter on the lowest mixer speed, ensuring no lumps remain and the batter is smooth.
- Pour the batter into the prepared springform pan and smooth the surface evenly.
- Bake the sponge cake in the preheated oven on the middle rack for 20 to 30 minutes. The cake is done when it is lightly browned, feels soft and springy to the touch (like cotton), and the surface is no longer shiny.
- Remove the cake from the oven and let it cool completely on a wire rack before assembling the cake.
- For the cream filling, begin by combining 300 grams of sour cream (Schmand) and 300 grams of heavy cream (Sahne) in a mixing bowl.
- Mix the two packets of lemon-flavored Paradiescreme powder into the sour cream and heavy cream mixture thoroughly until smooth and homogenous. Follow the preparation instructions on the Paradiescreme packaging but substitute the recommended milk with your cream and sour cream mixture.
- Drain the canned mandarins well to remove excess syrup. Gently fold the mandarins into the prepared cream mixture so that the fruit is evenly distributed without breaking the segments.
- If using a baked or purchased sponge cake base, place a cake ring (Tortenring) around the base to help contain the cream topping.
- Spread the mandarin cream mixture evenly over the sponge cake base, smoothing the top carefully with a spatula.
- Refrigerate the assembled cake for at least 2 hours to allow the cream to set and flavors to meld together. This chilling step is crucial for the best texture and taste.
- Optionally, you can replace part of the sour cream (Schmand) with low-fat yogurt (Magerjoghurt) for a lighter version of the cream filling.
Notes
The liquid cream should be well mixed with the sour cream. Then prepare the Paradiescreme powder according to the package instructions, but instead of milk, use the combined cream and sour cream mixture. This ensures a rich and creamy texture for the filling.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
