Description
Luftige Zitronencreme mit Frischkäse trifft saftige Mandarinen auf knusprigem Löffelbiskuitboden. Fruchtig-frisch, cremig und leicht – ein sonniges, elegantes Tortenhighlight ohne Backen.
Ingredients
Scale
- 2 cans mandarin oranges
- 1 packet lemon-flavored gelatin dessert (Götterspeise, Zitronengeschmack)
- 500 ml heavy cream (Sahne)
- 80 g sugar
- 200 g cream cheese (Philadelphia or similar)
- 400 g ladyfingers (Löffelbiskuits)
- 125 g butter or margarine
Instructions
- Begin by draining the mandarin oranges thoroughly in a sieve, making sure to collect the juice in a container. Measure out 250 ml of the collected mandarin juice and pour it into a small saucepan. Add the packet of lemon-flavored gelatin dessert to the juice and stir well to combine. Allow the mixture to sit for 10 minutes, giving the gelatin time to absorb the liquid and swell.
- After the gelatin has soaked, gently heat the saucepan over low heat, stirring constantly. Heat the mixture just until the gelatin has completely dissolved; do not let it boil. Once dissolved, remove the saucepan from the heat and let the mixture cool to room temperature.
- While the gelatin mixture is cooling, prepare the ladyfingers. Take 16 ladyfingers and cut each in half, setting them aside for later. Place the remaining ladyfingers into a large freezer bag or between sheets of parchment paper, and crush them finely with a rolling pin or food processor until you have fine crumbs.
- Melt the butter or margarine in a small saucepan or microwave until just liquid. Pour the melted butter over the ladyfinger crumbs in a mixing bowl. Mix thoroughly with a spoon or your hands until all the crumbs are evenly coated and the mixture holds together when pressed.
- Take a 24 cm (9-inch) springform pan and line the bottom with parchment paper for easy removal. Spoon about three-quarters of the crumb mixture into the bottom of the pan. Press the crumbs firmly and evenly to create a solid base, using the back of a spoon or the bottom of a glass. Take the reserved halved ladyfingers and stand them upright around the inside edge of the springform pan to form a decorative border.
- In a large mixing bowl, combine the cream cheese, sugar, and 2 tablespoons of the remaining mandarin juice. Using an electric mixer or whisk, beat until the mixture is smooth and creamy with no lumps.
- Once the gelatin mixture has cooled to room temperature (it should not be warm, or it may melt the cream cheese mixture), pour it into the cream cheese mixture and mix thoroughly to combine, ensuring an even texture.
- In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese and gelatin mixture, being careful not to deflate the cream. Next, gently fold in the drained mandarin orange segments, distributing them evenly throughout the mixture.
- Pour or spoon the finished cream mixture into the prepared springform pan, smoothing the top with a spatula for an even surface. Sprinkle the remaining ladyfinger crumb mixture evenly over the top of the filling.
- Cover the pan with plastic wrap or aluminum foil and refrigerate the cake for at least 24 hours to allow it to set fully. Before serving, carefully remove the springform pan ring and transfer the cake to a serving plate. Optionally, decorate with extra mandarin segments or whipped cream. Slice and serve chilled.
Notes
For best results, use very cold cream when whipping for maximum volume. You can substitute low-fat cream cheese if you prefer a lighter version. The cake is perfect for preparing a day in advance, as it requires several hours to set. If you want a more intense citrus flavor, add a teaspoon of lemon zest to the cream cheese mixture. Decorate with fresh mint leaves or extra mandarins for a festive touch.
- 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
