Cream Cheese Mandarin Cake

Name: Cream Cheese Mandarin Cake
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 12 Servings
Ingredients: 500 g Ladyfingers; 250 g Margarine or butter; 500 ml Whipped cream; 2 Pck. Cream cheese; 2 Pck. Custard powder (jelly pudding, yellow, lemon); 2 can Mandarin(s) - oranges; 1 piece Lemon(s); 1 etwas Milk

Cake

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

6 h 30 min

Servings

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Cream Cheese Mandarin Cake is ready in 6 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This cream cheese mandarin cake is a real eye-catcher on any coffee table! I especially like to make it in the spring when the first fresh mandarins are in season. The combination of the crunchy cookie base, the creamy cream cheese filling and the fruity mandarins is simply unbeatable. The cake can be prepared well in advance and left to infuse in the refrigerator overnight, making it perfect for birthdays or other festive occasions. An absolute favorite recipe that is always well received by my guests!

Ingredients (8 ingredients)

500 g Ladyfingers
250 g Margarine or butter
500 ml Whipped cream
2 Pck. Cream cheese
2 Pck. Custard powder (jelly pudding, yellow, lemon)
2 can Mandarin(s) - oranges
1 piece Lemon(s)
1 etwas Milk

Preparation (12 steps)

Prepare springform pan

Cover the bottom part of a 28 springform pan with cling film. Put the edge back on.

Chop ladyfingers

Thermomix® Setting

10 sec/Speed 8

Keep 18-20 ladyfingers back. Put the remaining 500 g of ladyfingers into the mixing bowl and chop for 10 sec./speed 8.

Prepare cookie base

Thermomix® Setting

20 sec/Speed 4

Add 250 g margarine or butter to the chopped ladyfingers in the mixing bowl and mix for 20 sec./speed 4.

Press cookie base into shape

Pour the cookie-margarine mixture into the prepared springform pan and press firmly. Divide the retained ladyfingers in the middle and place with the sugar side against the edge of the springform pan.

Whip cream until stiff

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly. Add 500 ml whipped cream to the mixing bowl and whip until stiff for 2 min./speed 3.5. Remove butterfly and transfer cream.

120

Stir in cream cheese

Thermomix® Setting

20 sec/Speed 3

Add 2 packets of cream cheese and some milk to the mixing bowl and stir for 20 sec./speed 3.

Fold in cream

Carefully fold the stiff whipped cream into the cream cheese mixture.

Prepare jelly pudding

Remove some liquid from the 2 cans of mandarins and put it in a small bowl. Add 2 packets of custard powder (jelly pudding, yellow, lemon) and stir until the powder has dissolved.

Stir in jelly pudding

Stir the dissolved jelly pudding into the cheese-cream mixture.

Pour in cake mixture

Carefully pour the cheese-cream mixture into the prepared springform pan and let it set a little.

Fold in mandarins

Keep some mandarins for decoration. When the cake mixture is a little stiff, fold in the remaining mandarins.

Chill cake

It is best to chill the cake overnight and decorate with the remaining mandarins and some lemon zest before serving.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

More images

About this recipe

This cream cheese mandarin cake is a piece of childhood for me. My grandma always baked it for birthdays, and the smell of mandarins and lemon immediately reminds me of her kitchen. She didn't use a Thermomix®, but the recipe can be wonderfully implemented with it and saves time. The ingredients all play an important role in the taste and texture. The ladyfingers form the base and provide a crispy base. The margarine or butter binds the crumbs and gives the base support. The whipped cream makes the cream cheese filling creamy and airy. The cream cheese contributes the sour note that harmonizes perfectly with the sweetness of the mandarins. The custard powder, preferably with lemon flavor, provides the necessary firmness of the filling and underlines the fruity aroma. And of course the mandarins themselves, which with their sweetness and juiciness put the finishing touches. A splash of lemon juice brings out the flavors even better. When preparing in the Thermomix®, it is important not to grind the ladyfingers too finely so that the base still has some bite. The margarine should be at room temperature so that it mixes well with the biscuits. When whipping the cream, make sure that it is not whipped for too long, otherwise it will become buttery. The cream cheese mixture should not be stirred for too long, otherwise it will become liquid. Be sure to stir the jelly pudding in some mandarin juice before adding it to the cream cheese cream mixture to avoid lumps. For a vegetarian version, you can use agar-agar instead of gelatin to bind the jelly pudding. A vegan version is a little more difficult, but a delicious cake can also be conjured up with vegan ladyfingers, margarine, cream cheese and cream, as well as agar-agar. If you like, you can refine the cake with a little vanilla or tonka bean. The cream cheese mandarin cake tastes best well chilled. It goes perfectly with a cup of coffee or tea. If you like it a little more festive, you can serve it with a dollop of cream and fresh mint leaves. The cake can be prepared well in advance and will keep in the refrigerator for 2-3 days. It is best to store it in a cake box so that it does not dry out. You can also freeze it, but the consistency of the cream cheese filling may change slightly after thawing.