Ingredients:
For the Biscuit Base:
3 eggs
2 tablespoons of hot water
125 grams of sugar
1 sachet of vanilla sugar
75 grams of flour
75 grams of cornstarch
2 teaspoons of baking soda
For the Cream:
300 grams of cream
300 grams of sour cream
2 packs of powdered cream (Paradise Cream Lemon)
2 cans of mandarins
Preparation:
Total Time: Approximately 10 minutes
For the Homemade Base:
Begin by beating the eggs and hot water using a hand mixer at maximum speed for about 1 minute until the mixture becomes frothy.
Combine the sugar with the vanilla sugar, and gradually sprinkle into the egg mixture while stirring for another minute.
Continue beating for an additional 2 minutes until the mixture turns creamy.
In a separate bowl, mix the flour with the cornstarch and baking powder, then gradually incorporate this mixture into the creamy egg mixture, starting from the lowest speed setting.
Pour the batter into a springform pan lined with baking paper, and bake on the middle shelf at 175 – 200°C with top/bottom heat until the sponge turns lightly browned, resembling cotton, and loses its shine (approximately 20 – 30 minutes).
Allow the sponge to cool on a wire rack.
For the Cream:
In a mixing bowl, combine the sour cream with the cream, then stir in the powdered cream of heaven until well incorporated.
Drain the mandarins and gently fold them into the cream mixture.
Assembly:
Once the sponge has cooled, distribute the mandarin and cream mixture evenly over the base of the cake using a pastry cutter.
Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld.
Note:
Sour cream can be partially substituted with low-fat yogurt for a lighter option.
Tip:
For added convenience, a store-bought biscuit base can be used to expedite the preparation process.
Enjoy the delightful fusion of flavors in this lightning-fast mandarin paradise cake!