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vintage fork stuck in a piece of mandarin cake with cream
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Mandarin Cake

The best mandarin orange cake recipe. Everybody loves this cake: a delightful German-style cake with tinned mandarin oranges, whipped cream, and almond meringue; everybody loves this cake!
Course German Baking and Desserts
Cuisine German
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 397kcal
Author Adina

Ingredients

  • Meringue:
  • 2 egg whites
  • 100 g sugar 3.5 oz/ ½ cup
  • ½ teaspoon vanilla extract
  • 100 g slivered almonds 3.5 oz/ 1 cup
  • Base of the cake:
  • 125 g soft butter 4.4 oz/ ½ cup
  • 80 g sugar 2.8 oz/ 1/3 cup
  • 2 egg yolks
  • 120 g all-purpose flour 4.2 oz/ 1 cup
  • 2 teaspoons baking powder
  • 125 ml milk 4.2 fl.oz/ ½ cup
  • Filling:
  • 500 ml heavy cream 17 fl.oz/ 2 cups
  • 2 cans mandarin oranges ca 10 oz/ 300 ml each can

Instructions

  • Preheat the oven to 190 degrees Celsius/ 370 degrees Fahrenheit. Line a baking tray (approximately 30x40 cm/ 12x15 inches) with baking paper. Set aside.

Meringue:

  • Beat the egg whites until stiff. Slowly start adding the sugar and beat until the egg whites are stiff and glossy. Incorporate the vanilla extract. Set aside.

Cake:

  • Beat the soft butter and sugar until pale and creamy. Add the egg yolks and add them to the batter.
  • Mix the flour and the baking powder. Mix into the butter mixture alternatively with the milk.
  • 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.
  • 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).
  • 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.
  • Cover with the second cake half and press gently. Keep refrigerated until ready to serve.

Notes

If you live in Germany, use 2 packets of Sahnesteif (cream stabilizer) (Amazon affiliate link) to stabilize the whipped cream. However, the cream stabilizer is not always necessary; you will have to decide yourself if the whipped cream is stable enough or not.
The cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, you will mix 3 teaspoons icing sugar with 3 teaspoons of cornstarch. To use it, beat the cream shortly. Then, slowly start adding 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