Name: Juicy Mandarin Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 24 Portionen
Ingredients: 4 Stück Eggs; 2 Tassen Sugar; 3 Päckchen Vanilla sugar; 0.5 Tasse Oil; 1 Tasse Mineral water; 3 Tassen Flour; 3 TL Baking powder; 4 Dosen Mandarin oranges; 3 EL Almond flakes; 400 g Whipped cream; 500 g Sour cream; 2 EL Cinnamon sugar

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Description

This juicy mandarin cake from the Thermomix® is a simple cake classic with mandarins, eggs and oil. It is perfect as a festive cake or with coffee. Preparation takes about 60 minutes, of which 40 minutes is working time, and yields 24 servings. Ideal for anyone who loves an uncomplicated and fruity cake.

Ingredients (12 ingredients)

Preparation (9 steps)

Whisk eggs, sugar and vanilla sugar

Thermomix® Setting

3 min/Speed 3

Put eggs, sugar and 1 packet of vanilla sugar into the mixing bowl and whisk with the butterfly for 3 minutes/speed 3 until frothy.

3 min

Stir in oil and water

Thermomix® Setting

20 sec/Speed 2

Add oil and mineral water and stir in for 20 seconds/speed 2.

20 sec

Mix flour and baking powder and stir in

Thermomix® Setting

30 sec/Speed 3

Mix flour and baking powder, add to the mixing bowl and stir in for 30 seconds/speed 3.

30 sec

Spread dough on baking sheet

Grease a baking sheet (approx. 35 cm x 39 cm). Spread the dough evenly on it with a spatula.

Baking

Bake in a preheated oven (electric oven: 175°C/convection: 150°C/gas mark 2) for approx. 20 minutes. Let cool.

Roast mandarins

Drain the mandarins on a sieve. Roast almond flakes in a pan without fat until golden brown and let cool.

Whisk cream

Thermomix® Setting

2 min/Speed 3

Put whipped cream into the mixing bowl and whisk with the butterfly for 2 minutes/speed 3 until stiff, gradually sprinkling in the remaining 2 packets of vanilla sugar.

2 min

Fold in sour cream

Thermomix® Setting

10 sec/Speed 2

Add sour cream and fold into the whipped cream for 10 seconds/speed 2.

10 sec

Top cake

Spread the drained mandarins, except for a few for decoration, on the base. Spread the cream-sour cream mixture on top with a palette knife or knife, making sure not to smooth the surface too much. Top with remaining mandarins and sprinkle with almond flakes. Sprinkle with cinnamon sugar as desired.