Ingredients
Equipment
Method
- Okay, let's get started! First, we'll take care of the base. If you're using a store-bought base, you can skip this step. Just take it out of the packaging and have it ready.
- Baking the base yourself? No problem, that's also quick and super satisfying! Beat the eggs with the hot water until really foamy for about one minute. Then mix in the sugar and vanilla sugar gradually while continuing to beat – for about two more minutes. The mixture should now be creamy, light yellow, and significantly more voluminous.
- In a separate bowl, mix flour, cornstarch, and baking powder. Now add this mixture spoon by spoon to the batter on the lowest speed of your hand mixer and carefully incorporate it. Don't overmix, otherwise, the sponge cake will be tough! Alternatively, you can gently fold the flour mixture in with a spatula.
- Pour the batter into a springform pan (approx. 26 cm diameter) lined with baking paper. Bake the base in the preheated oven at 175-200°C (fan oven recommended) on the middle rack. This takes about 20-30 minutes. The base is ready when it's lightly browned, feels fluffy, and doesn't shine when you lightly press it. Do the toothpick test to be sure. Afterwards, be sure to let it cool completely on a cake rack! This is important so the cream doesn't melt.
- Now for the cream, this is the 'blitz' part! Take the well-chilled cream (Sahne) and Schmand and put both into a tall bowl. Briefly mix with the hand mixer (or a whisk if you want to build muscles 😉) until the two are combined. Then add the instant pudding powder and whip everything briefly on the highest speed until a firm and airy cream forms. This really goes super fast, often only 1-2 minutes!
- Important: The mandarins must be really, really well drained! It's best to use a sieve and let them drain there for a few minutes. Don't add any liquid to the cream! Carefully fold the drained mandarins into the finished cream with a spoon or spatula.
- Place the cooled cake base on a serving plate or cake board. Firmly place a cake ring around it. Spread the mandarin-Schmand cream evenly on the base and smooth the surface.
- Place the cake in the refrigerator for at least 2 hours. This allows the cream to set and the flavors to meld wonderfully. It tastes best when it's really well chilled, preferably overnight!
- Before serving, carefully loosen and remove the cake ring with a knife. Your cake happiness is ready! You can decorate the cake with a few extra mandarins or chocolate shavings if you like.
Notes
Substitutions & Additions: To make it lighter, you can replace some of the Schmand (e.g., half) with drained low-fat yogurt. Be sure the yogurt is also well-drained. You can use other well-drained canned fruits like peaches or apricots. Fresh berries also work but may release too much juice. Add lemon zest for extra freshness, or garnish with toasted almond flakes, coconut flakes, or chocolate shavings. An extra dollop of whipped cream on each slice is also never wrong!
Tips for Success: Drain the mandarins really well – this is key! Process the instant pudding correctly: Sahne and Schmand should be well-chilled. Whip briefly together, add powder, then whip on high speed just until firm (1-2 minutes). Don't overmix. Adhere to chilling time – at least 2 hours are necessary for the cake to be sliceable; overnight is best. If making the base yourself, prepare it the day before to save time.
How to Store It: The Mandarin-Schmand cake keeps well covered in the refrigerator for 2-3 days. The cream will become even firmer and more flavorful over time. Store it best in an airtight cake container or cover it tightly with cling film so it doesn't absorb refrigerator odors. I would not freeze this cake, as the cream often loses consistency when thawed.
FAQs:
- Can I use fresh mandarins? Theoretically yes, but I advise against it. Fresh mandarins often release too much juice and water down the cream, even if you drain them well. Canned mandarins are the safer choice here for a guaranteed firm cream, as they are already processed and easy to drain well.
- My cream isn't getting firm enough, what can I do? This can have several reasons: Were the mandarins really well drained? Were Sahne and Schmand well-chilled? Did you mix in the instant pudding powder sufficiently (but not too long!)? Just chill the cake longer; the cream often gets firmer over time in the refrigerator. For an extra safe option, you could add a packet of cream stabilizer (Sahnesteif) to the cream before mixing in the instant pudding, but this is usually not necessary if the ingredients are cold and you whip correctly.
- Can I use a different flavor of instant pudding? Absolutely! Vanilla always goes wonderfully with mandarins. But chocolate or even caramel could also be exciting variations if you're feeling experimental. Try what tastes best to you – the basic principle remains the same.