John Myers
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Sheet Cake: Lemon-jelly-cream Cheese-tangerine Cake
The perfect sheet cake: lemon-jelly-cream cheese-tangerine cake recipe with a picture and simple step-by-step instructions.
for the dough:
- 125 ml Edible oil tasteless
- 125 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 packet Lemon zest
- 2 Pc. Eggs
- 225 g Flour, preferably type 630 spelled
- 2 tsp Baking powder
- 100 ml Milk
for the cream:
- 3 Cans Mandarins, drained weight 175 g each
- 1 bag From a pack of lemon jelly
- 125 g Sugar
- 300 ml Canned mandarin juice
- 600 g Double cream cheese or Philadelphia Balance
- 500 g Rama Cremefine for whipping, alternatively cream
- 1 packet Vanilla sugar
- For the dough, beat the oil, sugar, vanilla sugar, salt and lemon zest in a bowl with the whisk of the hand mixer until frothy. Stir in the eggs one at a time, about 1/2 minute each. Mix the flour and baking powder and stir in briefly on a low level, alternating with the milk.
- Lightly grease a baking sheet (approx. 30 x 40 cm) (then the baking paper will not slip) and line it with baking paper. Spread the liquid dough evenly in it. Bake in the preheated oven at 180 degrees top / bottom heat (or 160 degrees convection) on the middle rack for approx. 17 – max. 20 minutes until golden yellow. Then let cool on a cake rack. Then turn out onto a baking sheet lined with baking paper and peel off the baking paper.
- For the cream, drain the mandarins and collect the juice. Measure out 300 ml and heat it with the jelly powder and sugar in a small saucepan. Stir and make sure that the liquid does not boil !! When the jelly powder has dissolved, remove from the stove and refrigerate until the mixture begins to gel or becomes thicker.
- Beat the cream and vanilla sugar until stiff. Beat the cream cheese in a bowl until smooth. Stir in the cooled jelly. Carefully fold in the cream. Finally fold in the tangerines.
- Place a baking frame around the dough base and spread the cream on it and smooth it out. Chill for at least 2 hours until the cream has set.
- As an alternative, you can also use woodruff jelly and grapes.
- If the cake is intended for a children’s birthday party, you can also decorate the cake with jelly motifs. To do this, prepare 2 sachets from a pack of jelly with 100 g sugar and 750 ml apple juice or water according to the instructions on the package. Pour approx. 1 cm high into a mold and let it set overnight. Then cut out any motifs from the solidified mass and place on the cake.
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