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    Where Is My Spoon > Recipes > German > German Sweet Recipes

    German Mandarin Cream Cake

    Published by: Adina October 27, 2020 · Last modified: November 12, 2024 7 Comments
    Jump to Recipe
    mandarin cake with meringue on a vintage plate with a fork stuck into it.

    This is the best mandarin cake recipe. It's a delightful German-style cake with tinned mandarin oranges, whipped cream, and almond meringue. Everybody just loves this cake!

    mandarin orange cake meringue

    This mandarin cake is another mother-in-law typical German recipe, just like the Beef Roulades, German Cabbage Salad, or the Salad "Torte".

    This mandarin cake with whipped cream was one of the first cakes I ate in Germany. Heaven! It's one of the best cakes ever! The mandarin oranges made it sweet yet refreshing, and the almond meringue made it creamy yet crunchy. So good! You would love it, I am sure!

    Mix a few ingredients, whip some heavy cream, and fill the cake; if you leave out the 20 minutes of baking and the short cooling time, you will not need more than 30 minutes to make this mandarin orange cake.

    Jump to recipe
    • The ingredients
    • How to make mandarin cream cake?
    • Serve and store
    • More German cakes
    • Recipe
    • German Mandarin Cream Cake

    The ingredients

    Mandarin oranges from a can: Fresh mandarins or clementines would not work unless you want to spend hours removing the white skin from every mandarin segment.

    • I use lightly sweetened canned fruit, but you can also choose the unsweetened version; the cake is sweet enough to take that.

    Almonds: I use almonds for the meringue.

    Cream stabilizer: To help stabilize the cream, I use Sahnesteif or whipped cream stabilizer (the Amazon affiliate link opens in a new tab). One packet weighs 8 g/ 0.3 oz and is enough for 250 ml/ 1 cup of heavy cream. A similar product is more easily available in your country, but make sure to read the packet's instructions to determine how much you will need for the required amount of cream.

    The cream stabilizer isn’t always necessary; decide if the whipped cream is stable enough. You can substitute it with a 1:1 mix of icing sugar and cornstarch - combine 3 teaspoons each and use as directed in the recipe.

    See the recipe card for full information on ingredients and quantities.

    Try more German bakery-style cakes like German Plum Cake, Blitzkuchen, or Schwarzwälder Kirschtorte.

    mandarin orange meringue cake

    How to make mandarin cream cake?

    Meringue: Separate two eggs; you will need the whites for the meringue and the yolks for the cake. Beat the egg whites with sugar and vanilla extract to make the meringue. Set aside. The meringue will come on top of the unbaked cake batter, and they will be baked in one go.

    Cake batter: Beat the soft butter and the sugar until creamy. Add the egg yolks. Add a mixture of flour and baking powder. Mix into the butter mixture alternating with the milk.

    Bake: Spread the batter onto a baking tray lined with baking paper. Spread the meringue evenly on top and sprinkle with the almonds. Bake and let cool completely. It will not take long.

    Cut the cake: Cut the cake crosswise in the middle to have two equal parts. Carefully run a long knife under each piece of cake to remove the baking paper more easily.

    Make the filling: Beat the heavy cream (and stabilizer if using) until stiff. Drain the mandarin oranges and pat them lightly with kitchen paper to remove excess moisture. Fold the fruit into the whipped cream.

    Assemble: Place one slice on a serving platter and cover it with the filling. Place the other cake slice on top and press gently.

    Serve and store

    The German mandarin cream cake is best served on the day you make it. However, you could prepare the meringue cake base one day in advance. Once the cake is assembled with the whipped cream, keep it refrigerated.

    The leftovers are still delicious the next day, but the meringue is not crunchy anymore.

    Happy baking!

    mandarin oranges

    More German cakes

    • a slice of german apple cream cake covered with whipped cream.
      German Apple Cream Cake
    • a rectangular piece of german gooseberry cheesecake on a platter.
      Gooseberry Cheesecake - German Recipe
    • strawberry yogurt cheesecake with fresh strawberry topping on a tall cake platter.
      Strawberry Yogurt Cheesecake
    • bundt cake with rhubarb and a few strawberries around it.
      Strawberry Rhubarb Bundt Cake

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    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    vintage fork stuck in a piece of mandarin cake with cream.

    German Mandarin Cream Cake

    This is the best mandarin cake recipe. It's a delightful German-style cake with tinned mandarin oranges, whipped cream, and almond meringue.
    5 from 1 vote
    Print Pin Share GrowSaved! Rate
    Course: German Baking and Desserts
    Cuisine: German
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 pieces
    Calories: 397kcal
    Author: Adina

    Equipment

    • Baking sheet approximately 30x40 cm/ 12x15 inches
    • Electric mixer
    Prevent your screen from going dark

    Ingredients 

    Meringue:

    • 2 egg whites
    • 100 g sugar ½ cup
    • ½ teaspoon vanilla extract
    • 100 g slivered almonds 1 cup

    Base of the cake:

    • 125 g soft butter ½ cup
    • 80 g sugar ⅓ cup
    • 2 egg yolks
    • 120 g all-purpose flour 1 cup
    • 2 teaspoons baking powder
    • 125 ml milk ½ cup

    Filling:

    • 500 ml heavy cream 2 cups
    • 2 cans mandarin oranges ca 10 oz/ 300 ml each can

    Instructions

    • Preheat the oven to 190°C/ 370°F. Line the baking sheet with baking paper. Set aside.

    Meringue:

    • Separate 2 eggs and keep the whites and the yolks separated.
    • Beat the egg whites until stiff. Slowly add the sugar and beat until the egg whites are stiff and glossy. Incorporate the vanilla extract. Set aside.
      2 egg whites + 100 g sugar/ ½ cup +½ teaspoon vanilla extract

    Cake:

    • Beat the soft butter and sugar until pale and creamy. Add the egg yolks and add them to the batter.
      125 g soft butter/ ½ cup + 80 g sugar/ ⅓ cup + 2 egg yolks
    • Mix the flour and the baking powder. Mix into the butter mixture alternatively with the milk.
      120 g all-purpose flour/ 1 cup + 2 teaspoons baking powder + 125 ml milk/ ½ cup
    • Assemble: Evenly spread the mixture onto the prepared baking tray. Spread the meringue on top of the batter. Sprinkle the meringue with the slivered almonds.
      100 g slivered almonds/ 1 cup
    • Bake the cake base for 20 minutes. Remove from the oven, transfer the cake together with its baking paper on a wire rack and let cool completely. It will not take that long.

    Fill:

    • Cut the cake: When the cake is cool, divide it in the middle crosswise, so that you have two equal halves. Run a long knife underneath the cake base to more easily release the baking paper. Place one half on a serving platter.
    • Whip cream: Pour the heavy cream into a mixing bowl and beat until the cream has the desired consistency. Use cream stabilizer or substitute if desired (see note).
      500 ml heavy cream/ 2 cups
    • Drain the mandarin oranges well and pat them dry with kitchen paper. Fold them into the whipped cream. Spread the mixture onto the cake on the platter.
      2 cans mandarin oranges
    • Cover with the second cake half and press gently. Keep refrigerated until ready to serve.

    Notes

    Cream stabilizer: If you live in Germany, use 2 packets of Sahnesteif (cream stabilizer) (the Amazon affiliate link opens in a new tab) to stabilize the whipped cream. However, the cream stabilizer is not always necessary; you will have to decide for yourself if the whipped cream is stable enough.
    The cream stabilizer can be replaced with a 1:1 mixture of icing sugar and cornstarch. In this case, you will mix 3 teaspoons of icing sugar with 3 teaspoons of cornstarch. To use it, beat the cream briefly. Then, slowly add the stabilizer or substitute and mix until the cream has achieved the desired consistency.

    Nutrition

    Serving: 1piece | Calories: 397kcal | Carbohydrates: 31g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 154mg | Fiber: 2g | Sugar: 20g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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      Carrot Almond Cake
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      German Coconut Macaroons (3 Ingredients)

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    Comments

    1. Sandra Tien says

      May 10, 2019 at 8:52 am

      Wow I can't wait to start this recipe. A nurse of mine let me try her cake . I was hooked instantly.. So thank you so much for this. Here's to happy time cooking!??

      Reply
      • Adina says

        May 10, 2019 at 2:26 pm

        This is one of my favorite cakes, I think you will love it as well. Happy baking! 🙂

        Reply
    2. grace says

      April 16, 2018 at 6:50 pm

      what a luscious cake!

      Reply
    3. Kathy @ Beyond the Chicken Coop says

      April 16, 2018 at 12:30 am

      What a lovely cake. I especially love that it's a family recipe! I love to bake, but I can't image owning and baking for a bakery! That's a whole lot of baking!

      Reply
    4. Monica says

      April 14, 2018 at 9:03 pm

      Looks great! I love the layers and am particularly happy to see the almond meringue. Lovely recipe!

      Reply
    5. Thao @ In Good Flavor says

      April 14, 2018 at 3:41 am

      How sad the bakery had to close. It sounds like it had a lot of amazing baked goods. I'm glad you are sharing some the recipes. They are all equally amazing, and I want to try them all! With this one, you got me with cream and then again at almond meringue!

      Reply
    6. Anca says

      April 12, 2018 at 12:20 pm

      The cake sounds delicious, I would love to try it. What a treat to have a mother-in-law from a family of bakers, sharing recipes and talking about baking. Love that.

      Reply
    5 from 1 vote (1 rating without comment)

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