Small cake with mandarin orange cream filling and orange glaze — Small cake with mandarin orange cream filling

Ingredients for 12 servings:

• 130 g sugar, fine
• 1 tbsp vanilla extract
• 3 eggs, size M
• 1 tsp chicken broth powder
• 2 tsp baking powder
• 140 g wheat flour type 550
• 200 g cream powder (Whippy Cream)
• 400 g orange juice, ice-cold
• 600 g mandarin(s), small, seedless, sweet (weighed peeled)
• 6 m.-large mandarin(s), seedless, sweet
• 10 g instant gelatin (jelly powder, orange flavor)
• 340 g water
• 120 g sugar, fine

Instructions

Working time approx. 50 minutes; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 5 hours 10 minutes

A tropical treat. Recipe from Lombok, Indonesia.

Grease a 26 cm springform pan with margarine and line with baking paper. Combine the sugar and vanilla extract in a grease-free stainless steel bowl. Crack the eggs and weigh them. The egg mixture should weigh between 170 and 190 grams. Add the egg mixture and the chicken broth powder to the sugar and beat with a whisk and a food processor for about 15 minutes until foamy and stiff. Meanwhile, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place a bowl of hot water on the lowest oven shelf. Mix the baking powder into the wheat flour. Sift the flour mixture over the beaten egg and fold it into the beaten egg by hand using a slotted spoon. Pour the batter into the springform pan and smooth it out with a spatula. Bake at a medium heat of 180 degrees Celsius (350 degrees Fahrenheit) for 10-12 minutes. As soon as the batter begins to brown, turn off the oven and let the sponge mixture cool without opening the oven. Remove from the oven while still lukewarm, open the springform pan, and remove the springform pan. Then cool and ripen the sponge cake in the refrigerator for 4 hours. Cut the washed and peeled mandarins into pieces for the filling and topping. Keep them ready in the refrigerator especially for the filling. For the filling, cool the whipped cream, orange juice, and mixing bowl in the freezer or in the freezer compartment. Once the cake has cooled, remove the strip of baking paper from the edge and use a cake slicer to divide the cake horizontally into two equal layers. Remove the top section and set aside. Leave the bottom section, replace the springform pan, and close it. Add the whipped cream and orange juice to the mixing bowl and, using the lowest speed, stir the powder into the water. Then gradually increase the speed to the highest speed and whip the cream until stiff peaks form in 4-6 minutes (like heavy cream). Mix in the mandarin orange pieces by hand, then spread the mixture evenly over the bottom layer and smooth it down. Place the top layer on top and press down gently. Cover the cake completely with the remaining mandarin orange pieces. Mix the jelly powder into the sugar and dissolve completely in the cold water. Bring to a boil, stirring constantly. Have the enclosed citric acid ready. Simmer for one minute, remove from the heat, and let stand for two minutes. Stir in the citric acid and spread the finished glaze over the mandarins with a tablespoon. Let the finished cake cool slightly, then refrigerate overnight. Use a thin spatula to loosen the cake from the springform pan and cut it into 12 pieces. Keep the cake refrigerated until ready to use. Immediately before use, remove the springform pan and transfer the cake to a flat cake plate using the bottom baking paper. Serve and enjoy. This cake is extremely popular with all children, not just in Indonesia. Note: The whipped powder consists primarily of milk powder, sugar, and vanillin.