Description
Zarter Mürbeteig trifft auf cremigen Vanillepudding, luftigen Schmand und saftige Mandarinen. Goldgelb gebacken, fruchtig-frisch im Geschmack, mit feiner Süße und einem verlockend glänzenden Topping.
Ingredients
Scale
- 100 g Butter
- 1 Ei(er)
- 200 g Mehl
- 75 g Zucker
- 1 TL Backpulver
- 1 Päckchen Vanillezucker
- 1/2 Liter Milch
- 2 Päckchen Sahnepuddingpulver
- 150 g Zucker
- 1 Prise Salz
- 2 Dosen Mandarinen
- 3 Becher Schmand
Instructions
- Begin by preparing the shortcrust dough: In a mixing bowl, combine 100 g softened butter, 1 egg, 200 g all-purpose flour, 75 g sugar, 1 teaspoon baking powder, and 1 packet of vanilla sugar. Knead all ingredients together thoroughly until a smooth, homogenous dough forms. 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 helps the dough firm up and makes it easier to roll out later.
- While the dough is chilling, prepare the pudding cream. Pour 1/2 liter (500 ml) milk into a saucepan, but reserve about 5 tablespoons of the milk in a separate bowl. To the reserved milk, add 2 packets of Sahnepuddingpulver (cream pudding powder) and stir well until completely dissolved and lump-free.
- Add 150 g sugar and a pinch of salt to the remaining milk in the saucepan. Heat the milk mixture over medium heat until it just comes to a boil, stirring occasionally to prevent scorching.
- Once the milk starts boiling, remove the saucepan from the heat. Immediately pour in the previously mixed pudding powder-milk mixture while stirring constantly to prevent lumps from forming. Return the saucepan to the stove and continue to cook the mixture for a few minutes, stirring constantly, until it thickens into a creamy pudding consistency.
- Remove the saucepan from the heat and allow the pudding mixture to cool to room temperature. Stir occasionally to avoid a skin forming on the surface.
- Once the pudding has cooled, add 3 cups of Schmand (sour cream) to the mixture and stir until smooth and well-blended, creating a creamy and rich filling.
- Drain the mandarin oranges from the 2 cans thoroughly, reserving a few for decoration if desired. Gently fold the drained mandarin segments into the pudding-Schmand mixture, being careful not to break up the fruit.
- Preheat your oven to 180°C (356°F) with both upper and lower heat. If using a springform pan (about 26 cm in diameter), lightly grease it or line the bottom with parchment paper.
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to fit the bottom and sides of the springform pan. Carefully transfer the dough to the pan, pressing it evenly along the bottom and up the sides to form a crust.
- Pour the prepared pudding-Schmand-mandarin filling onto the dough in the pan, smoothing the surface with a spatula or spoon for an even layer.
- Place the cake in the preheated oven and bake at 180°C (356°F) for 60–65 minutes, or until the filling is set and the crust is golden brown.
- After baking, remove the cake from the oven and let it cool completely in the pan. This allows the filling to firm up and makes slicing easier.
- Once fully cooled, carefully release the springform pan and transfer the cake to a serving plate. Optionally, decorate the top with the reserved mandarin segments before serving. Slice and enjoy your Mandarinen Schmand Pudding Kuchen!
Notes
For a decorative presentation, you can bake this cake in a Nordic Ware Bundt pan (Guglhupfform). To do this, spray the pan thoroughly with baking release spray, pour in the Schmand-mandarin filling first, then lay the rolled-out dough on top. Bake on the lowest rack in the oven for 65–70 minutes at 180°C, then allow the cake to cool completely before inverting it onto a plate. Cooling is crucial for the cake to hold its shape. Be sure to drain the mandarins well to avoid excess moisture in the filling.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert 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
