Mandarin Sour Cream Cake: A Juicy Citrus Delight

This Mandarin Sour Cream Cake is a true classic, winning hearts with its creamy filling and the fruity tang of mandarins. With a crispy crust and a rich sour cream filling, this cake is perfect for coffee gatherings, birthdays, or simply as a sweet treat for any time of the day. Try it out and let yourself be enchanted by this irresistible flavor experience!

Ingredients

For the Crust:

  • 300 g all-purpose flour (Type 550)
  • 100 g powdered sugar
  • 2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 2 egg yolks
  • 120 g softened butter
  • 1-2 tbsp water (if the dough is too dry)

For the Filling:

  • 500 ml milk
  • 150 g sugar
  • 80 g cornstarch
  • 2 tsp vanilla extract
  • 600 g sour cream
  • 350 g canned mandarins (approx. 2 cans)

Instructions

  1. Prepare the Dough:
    • In a large bowl, combine the flour, powdered sugar, baking powder, vanilla extract, egg yolks, and softened butter.
    • Knead all the ingredients into a smooth dough. If the dough is too dry, add 1-2 tbsp of water.
    • Shape the dough into a ball, place it in a plastic bag, and refrigerate for 30 minutes.
  2. Prepare the Filling:
    • In a separate bowl, whisk together the milk, sugar, cornstarch, vanilla extract, and sour cream. Ensure the mixture is lump-free – it will be relatively liquid.
    • Drain the mandarins and set them aside.
  3. Shape the Crust:
    • Line a 26-cm springform pan with parchment paper.
    • Take the dough out of the refrigerator and roll out about 2/3 of it on a floured surface to fit the size of the pan. Place the rolled-out dough into the pan.
    • Shape the remaining dough into a rope and place it around the edges of the pan. Press the dough against the sides to form a nice rim.
    • Prick the base several times with a fork.
  4. Fill the Cake:
    • Spread half of the drained mandarins over the dough base.
    • Carefully pour the filling over the mandarins and distribute the remaining mandarins on top.
  5. Bake:
    • Preheat the oven to 170°C (340°F) with both top and bottom heat.
    • Bake the cake for about 70 minutes, until the filling is set and the crust is golden brown.
    • Remove the cake from the oven and let it cool completely on a wire rack.

Tips and Variations

  • Fresh Mandarins: Replace the canned mandarins with fresh ones for an even more intense flavor.
  • Sour Cream Alternative: If you don’t have sour cream, you can use crème fraîche or Greek yogurt instead.
  • Decoration: Garnish the cake with fresh mint leaves or a dusting of powdered sugar for an elegant touch.

Why This Cake is Perfect

This Mandarin Sour Cream Cake is not only easy to make but also a true explosion of flavors. The combination of creamy sour cream filling and the fresh, fruity tang of mandarins makes it a highlight on any dessert table. Try it out and see for yourself!

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Conclusion: This Mandarin Sour Cream Cake is a must-try for anyone who loves moist, fruity desserts. Simple to prepare and irresistibly delicious – give it a try and enjoy!