Description
Luftig-cremige Vanille-Paradiescreme umhüllt saftige Mandarinenstücke auf zartem Tortenboden. Frisch, fruchtig und samtig im Biss, leuchtet der Kuchen sonnengelb und lädt zum sofortigen Genießen ein.
Ingredients
Scale
- 1 Tortenboden (pre-made cake base)
- 500 ml Sahne (heavy cream)
- 600 g Mandarinenstücke (mandarin orange segments, drained if using canned)
- 2 Päckchen Sahnesteif (whipping cream stabilizer)
- 2 Päckchen Paradiescreme, Vanille (or substitute with lemon or mandarin flavor)
Instructions
- Carefully remove the pre-made cake base (Tortenboden) from its packaging and place it on a large serving plate or cake platter. If you prefer, you can bake your own sponge cake base according to your favorite recipe and allow it to cool completely before proceeding.
- Prepare a large, sealable container or a mixing bowl with a tight-fitting lid. Pour the heavy cream (Sahne) into the container. Add the whipping cream stabilizer (Sahnesteif) to the cream, followed by the two packets of Paradiescreme powder (choose your preferred flavor: vanilla, lemon, or mandarin).
- Add the mandarin orange segments (Mandarinenstücke) to the cream and powder mixture. If you are using canned mandarins, make sure they are well drained before adding to avoid excess liquid.
- Secure the lid tightly on the container. Shake the container vigorously for about 1–2 minutes, or until the mixture thickens significantly and the ingredients are evenly combined. If you do not have a large enough container, you can use a hand mixer or stand mixer to whip the mixture until it is thick and creamy.
- Once the cream-mandarin mixture is well combined and has a thick, spreadable consistency, open the container. Using a spatula or large spoon, evenly spread the mixture over the prepared cake base. Start from the center and work outward, smoothing the top and edges as needed for an even layer.
- Place the finished cake in the refrigerator and allow it to chill for at least 1–2 hours. This helps the cream mixture to set and the flavors to meld together. For the best texture and taste, let the cake chill thoroughly before serving.
- After chilling, remove the cake from the refrigerator. Optionally, decorate the top with additional mandarin orange segments, grated chocolate, or a dusting of powdered sugar for a beautiful finish. Slice and serve the cake cold. Store any leftovers in the refrigerator.
Notes
For an extra special touch, you can garnish the cake with whipped cream rosettes or fresh mint leaves. This cake is best enjoyed chilled and can be made a few hours ahead of time for convenience. You can experiment with different flavors of Paradiescreme for a personalized twist, such as lemon or mandarin. If you prefer a lighter version, try using light cream or a mixture of yogurt and cream.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 30-45g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 45-60g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
