Description
Knusprige Butterstreusel treffen auf saftige Mandarinen und eine cremige Schmandfüllung. Goldgelb gebacken, zergeht der Kuchen auf der Zunge und begeistert mit fruchtiger Frische und zarter Süße.
Ingredients
Scale
- 700 g Mehl
- 300 g Zucker
- 250 g Butter
- 2 Eier
- 4 TL Backpulver
- 2 Päckchen Vanillinzucker
- 8 Dosen Mandarinen, abgetropft
- 8 Becher Schmand
- 160 g Zucker
- 2 Päckchen Puddingpulver (Vanillegeschmack)
Instructions
- Preheat your oven to 175°C (convection/ Umluft). Line a deep baking tray (Fettpfanne) with baking paper and grease the sides with butter to prevent sticking.
- In a large mixing bowl, combine the flour, 300 g sugar, butter (cut into small cubes), eggs, baking powder, and vanillin sugar. Using a hand mixer with dough hooks or your hands, mix all the ingredients until a crumbly dough forms. The mixture should be slightly clumpy but hold together when pressed.
- Divide the dough in half. Take one half and distribute it evenly across the prepared baking tray. Crumble the dough over the surface, then press it down firmly to form the base. For a smooth and even base, use a rolling pin or a drinking glass to gently roll over the dough and flatten it. Ensure the base is compact and reaches the corners of the tray.
- For the filling, add the Schmand, 160 g sugar, and vanilla pudding powder to a clean mixing bowl. Beat the mixture with a hand mixer until completely smooth and creamy, ensuring there are no lumps from the pudding powder.
- Drain the canned mandarins thoroughly. Add the drained mandarins to the Schmand mixture. Use the mixer to gently incorporate the mandarins into the filling. The mandarins will break up slightly, creating a fruity, creamy mixture—this is intentional and will result in a well-distributed fruit layer.
- Pour the Schmand and mandarin filling evenly over the dough base in the tray. Use a spatula to spread the filling smoothly to all edges and corners, ensuring an even layer.
- Take the remaining half of the dough and crumble it evenly over the top of the filling to create the streusel topping. Distribute the streusel so that the entire surface is covered, but some of the filling may peek through.
- Place the baking tray in the preheated oven and bake the cake at 175°C (convection) for about 1 hour. The streusel should be golden brown and the filling set.
- After baking, remove the cake from the oven and allow it to cool completely in the tray. This helps the filling to set and makes cutting easier.
- Once cooled, cut the cake into squares or rectangles and serve. Enjoy your Streuselkuchen mit Mandarinen und Schmand!
Notes
For best results, ensure the mandarin oranges are well-drained to prevent the filling from becoming too watery. The cake can be baked a day ahead, as it tastes even better after resting for a few hours. Store in the refrigerator for optimal freshness. You can substitute Schmand with crème fraîche or sour cream if Schmand is unavailable.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
