Description
Saftiger Buttermilchkuchen mit zarter Krume, von süßen Mandarinenstückchen durchzogen. Goldgelb gebacken, mit feinem Puderzucker bestäubt – fruchtig-frisch, fluffig und unwiderstehlich locker. Ein echter Genussmoment!
Ingredients
Scale
- etwas Wasser
- Puderzucker zum Bestäuben
- Fett für die Form
- 200 g Zucker
- 1 Packung Vanillezucker
- halbe Packung Backpulver
- 1 Dose Mandarinen
- 4 Eier
- 220 g Butter
- 60 ml Buttermilch
- 350–400 g Mehl
- Paniermehl für die Form
Instructions
- Begin by preheating your oven to 185°C (top and bottom heat). Prepare a baking pan by greasing it thoroughly with butter or oil, ensuring all sides and corners are well-coated. Sprinkle a thin layer of breadcrumbs evenly over the greased pan to prevent sticking and to create a light crust. Set the prepared pan aside.
- In a large mixing bowl, add the softened butter. Using an electric mixer, beat the butter until it becomes light and fluffy, which should take about 3-5 minutes. One at a time, add the eggs, beating well after each addition to ensure the mixture is smooth and well incorporated.
- Add the sugar and vanilla sugar to the butter-egg mixture. Pour in the buttermilk and continue mixing until everything is well blended and the mixture is creamy.
- In a separate bowl, combine the flour and baking powder. Mix well to distribute the baking powder evenly. Sift the flour mixture into the wet ingredients in batches, gently folding it in with a spatula or mixing on low speed until just combined. Be careful not to overmix to ensure a tender cake.
- Open the can of mandarins and pour the contents into a sieve set over a bowl to separate the mandarins from their juice. Reserve the mandarin juice in a large measuring cup. Add a little mineral water to the mandarin juice (about 2-3 tablespoons), stirring to combine.
- Gradually add the mandarin juice and water mixture to the cake batter, stirring gently after each addition. The goal is to achieve a smooth, pourable batter. Once incorporated, gently fold in the drained mandarin segments, being careful not to break them apart.
- Pour the finished batter into the prepared baking pan. Use a spatula to spread the batter evenly and smooth out the surface. If desired, arrange a few mandarin slices on top for decoration.
- Place the pan into the preheated oven and bake at 185°C for about 50 minutes. About halfway through baking, check the color of the cake. If it is browning too quickly, loosely cover the top with a sheet of baking paper to prevent over-browning.
- After 50 minutes, test for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done. Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Once the cake has cooled completely, place it on a serving platter. Dust generously with powdered sugar using a fine sieve or sifter. For an extra special touch, you can drizzle the cake with a chocolate glaze if you prefer. Slice and serve, enjoying the moist, fruity flavors of this delicious cake.
Notes
Feel free to substitute the mandarins with other canned fruits such as peaches or apricots if desired. Always ensure the cake is fully cooled before dusting with powdered sugar or adding a chocolate glaze. For best results, use room temperature ingredients, especially the butter and eggs. The cake stays moist for several days if stored in an airtight container.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
