John Myers
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Cake: Mandarin Cake
The perfect cake: mandarin cake recipe with a picture and simple step-by-step instructions.
- 50 g Wheat flour
- 25 g Food starch
- 2 piece Eggs
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 0,5 packet Vanilla sugar
- 1 pack Dessert sauce, vanilla flavor – without boiling for 1/4 liter of liquid
- 300 g Whipped cream
- 1 size Can of tangerines
- 1 pack Clear cake topping
- Separate the eggs. Beat the egg white and 2 tablespoons of water until stiff, pour in 50 g of sugar, vanilla sugar and salt and stir in the egg yolks.
- Mix the wheat flour, cornstarch and baking powder, sieve on the egg mixture and work into a dough. Pour the batter into the greased springform pan and smooth it out.
- Bake in a preheated oven at 200 degrees for about 20 minutes.
- Take the cake base out of the oven, loosen the springform rim and turn the base out onto a wire rack. Let the cake base cool down.
For the vanilla cream:
- Add the dessert sauce powder to the cream and use the whisk of the mixer to beat until stiff. Spread the vanilla cream on the cake base.
For covering:
- Drain the mandarins well, collecting the juice. Fill up the juice with water to 250 ml, bring the cake icing powder, 25 g sugar and tangerine juice to the boil while stirring. Let the icing cool a little while stirring and spread over the cake from the center.
My tip for a nice cake topping:
- You must not stir the icing too quickly with the whisk. The icing then foams up when cooked and forms small air bubbles and the icing becomes cloudy. It is better to stir the topping slowly and preferably with a perforated wooden spoon.
- Then put the cake in a cool place, so the topping will set quickly.
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