Description
Zarter Mürbeteig trifft auf cremigen Vanillepudding, luftigen Schmand und sonnengelbe Mandarinen. Saftig, leicht und fruchtig mit feiner Süße – ein unwiderstehlich frischer Genuss für alle Sinne.
Ingredients
Scale
- 100 g Butter
- 1 Ei(er)
- 200 g Mehl
- 75 g Zucker
- 1 TL Backpulver
- 1 Pck. Vanillezucker
- 1/2 Liter Milch
- 2 Pck. Sahnepuddingpulver
- 150 g Zucker
- 1 Prise(n) Salz
- 2 Dose/n Mandarine(n)
- 3 Becher Schmand
Instructions
- Begin by preparing the shortcrust pastry: In a large mixing bowl, combine 100 g of softened butter, 1 egg, 200 g of all-purpose flour, 75 g of sugar, 1 packet of vanilla sugar, and 1 teaspoon of baking powder. Knead all ingredients together by hand or with a mixer fitted with dough hooks until the dough is smooth and homogeneous. Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes. This will make the dough easier to handle and help it bake up crisp and tender.
- Prepare the pudding cream: Pour 1/2 liter of milk into a saucepan, but first set aside 5 tablespoons of the milk in a small bowl. In this small bowl, whisk together the reserved milk and 2 packets of cream pudding powder until smooth and lump-free. Add 150 g of sugar and a pinch of salt to the remaining milk in the saucepan and heat it over medium heat, stirring occasionally, until it comes to a gentle boil.
- Once the milk mixture is boiling, remove the saucepan from the heat. Gradually pour in the pudding-milk mixture you prepared earlier, constantly whisking to avoid lumps. Return the saucepan to the stove and bring the mixture back to a boil, stirring continuously, until the pudding thickens. Remove from heat and allow the pudding to cool to room temperature, occasionally stirring to prevent a skin from forming.
- Drain the mandarin orange segments from the two cans and set aside. Once the pudding has cooled, add in 3 containers of Schmand (a type of sour cream; if unavailable, crème fraîche or a mix of sour cream and heavy cream can be used as a substitute). Gently fold in the drained mandarin orange segments until evenly distributed throughout the cream.
- Remove the chilled shortcrust pastry from the refrigerator. On a lightly floured surface, roll out the dough into a circle large enough to fit into your springform pan (about 26 cm in diameter). Carefully transfer the dough to the greased or parchment-lined springform pan, pressing it evenly across the base and slightly up the sides to form a crust.
- Pour the prepared pudding and mandarin cream mixture onto the pastry base in the springform pan. Use a spatula to spread the filling out evenly and smooth the top.
- Preheat your oven to 180°C (top and bottom heat). Place the cake on the middle rack and bake for 60 to 65 minutes, or until the filling is set and the crust is golden. Keep an eye on the cake during the last 10 minutes to prevent over-browning.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan. This is important so the creamy filling sets properly and the cake holds its shape when sliced.
- Carefully remove the cake from the springform pan. Transfer it to a serving plate and, if desired, decorate with a few extra mandarin segments or a dusting of powdered sugar.
- For an alternative preparation in a Bundt pan (Guglhupfform): Generously spray the inside of a Nordic Ware or similar Bundt pan with baking spray. Pour the Schmand-mandarin filling into the pan first, then place the rolled-out shortcrust dough over the top. Bake on the lowest rack of the oven at 180°C for 65–70 minutes. Let the cake cool completely in the pan before inverting and unmolding.
Notes
For best results, allow the cake to cool completely before removing from the pan, as the creamy filling needs time to firm up. Schmand is a German dairy product similar to crème fraîche or sour cream; if Schmand is not available, you can use crème fraîche or a mixture of sour cream and heavy cream. When using a Bundt pan, be sure to grease it thoroughly to ensure the cake releases easily. This cake is perfect for making ahead, as it tastes even better when chilled and served the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 2 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
