Description
Für diese erfrischende Philadelphiamandarinentorte braucht man keinen Backofen, jedoch einen Kühlschrank. Diese Torte ist der absolute Renner. Schnelle und Einfache Tortenrezepte.
Ingredients
Scale
- 2 cans mandarin oranges
- 1 package lemon-flavored gelatin dessert (Götterspeise Zitronengeschmack)
- 500 ml (½ liter) heavy cream
- 80 g sugar
- 200 g cream cheese (such as Philadelphia)
- 400 g ladyfingers (Löffelbiskuits)
- 125 g butter or margarine
Instructions
- Open the cans of mandarin oranges and pour them into a sieve to drain, reserving the juice in a bowl underneath. Set the drained mandarin oranges aside for later use.
- Measure 250 ml of the reserved mandarin juice and pour it into a small saucepan. Add the package of lemon-flavored gelatin dessert to the juice and stir thoroughly until the powder is fully dissolved. Let the mixture swell and hydrate for 10 minutes, allowing the gelatin to absorb the liquid.
- After the gelatin has swollen, gently heat the saucepan on the stove over low to medium heat, stirring constantly. Warm the mixture until the gelatin is completely dissolved and the mixture is smooth, but do not allow it to come to a boil. Once dissolved, remove the saucepan from the heat and set aside to cool to room temperature.
- While the gelatin mixture is cooling, prepare the ladyfingers by halving 16 of them lengthwise. Place the remaining ladyfingers in a food processor or a plastic bag and crush them into fine crumbs with a rolling pin.
- Melt the butter or margarine in a small saucepan or microwave until just liquid. In a mixing bowl, combine the ladyfinger crumbs with the melted butter, stirring until the mixture resembles wet sand and all crumbs are evenly moistened.
- Line the bottom of a springform pan (about 26 cm diameter) with baking paper if desired. Pour about three-quarters of the ladyfinger crumb mixture into the bottom of the pan and press firmly with the back of a spoon or the bottom of a glass to create an even, compact crust.
- Take the halved ladyfingers and stand them upright, cut side down, around the inside edge of the springform pan to form a decorative border. Press them gently into the crust so they stay in place.
- In a large mixing bowl, combine the cream cheese, sugar, and 2 tablespoons of the reserved mandarin juice. Beat with an electric mixer or whisk until the mixture is creamy, smooth, and free of lumps.
- When the gelatin mixture has cooled to room temperature (it should not be hot, to avoid melting the cream cheese), add it to the cream cheese mixture. Mix thoroughly until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and gelatin mixture, being careful not to deflate the cream.
- Add the drained mandarin orange segments to the creamy mixture and fold them in gently so they are evenly distributed throughout the filling.
- Pour the cream and mandarin mixture into the prepared springform pan, spreading it evenly over the crust and smoothing the surface with a spatula.
- Sprinkle the remaining ladyfinger crumb and butter mixture evenly over the top of the cream filling to create a light crumb topping.
- Cover the cake with plastic wrap or aluminum foil and place it in the refrigerator. Allow the torte to chill and set for at least 24 hours so the filling firms up and the flavors meld together.
- Before serving, carefully remove the springform pan ring. Slice and serve the torte chilled. Optionally, garnish with additional mandarin segments for an extra decorative touch.
Notes
For best results, use well-drained mandarin oranges to prevent the filling from becoming too watery. The torte can be prepared a day ahead, as it needs to chill for 24 hours to achieve the perfect texture. If you prefer a slightly tangier taste, you can add a bit of lemon zest to the cream cheese mixture. This no-bake torte is perfect for parties and summer gatherings, as it is light, fruity, and refreshing.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert 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