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Christmas Mandarin Cake Recipe

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This Christmas Mandarin Cake is a light and festive dessert featuring a fluffy sponge base topped with a creamy mandarin orange filling. The combination of whipped cream, cream cheese, and sour cream creates a smooth, tangy layer that harmonizes perfectly with the sweetness and citrusy brightness of mandarins. Finished with a glossy clear glaze and extra mandarin slices, this cake is an elegant centerpiece for holiday celebrations, providing a refreshing and delightful treat.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 50 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

Cake Base

  • 3 eggs, room temperature
  • 120 g sugar
  • 1 tsp vanilla sugar
  • 120 g flour
  • 1 tsp baking powder
  • 1 pinch salt

Cream Filling

  • 500 ml cold cream
  • 2 packets cream stiffener
  • 300 g sour cream or crème fraîche
  • 200 g cream cheese, room temperature
  • 120 g sugar
  • 1 tsp vanilla extract
  • 2 cans mandarin oranges, drained

Topping and Glaze (Optional)

  • 1 packet clear cake glaze (optional)
  • Extra mandarin slices for topping (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 175°C (347°F) to ensure it reaches the right temperature for baking the sponge cake evenly.
  2. Prepare Egg Mixture: Beat the eggs, sugar, and vanilla sugar on high speed for about 5 minutes. The mixture should become pale and fluffy, which helps create a light sponge.
  3. Sift and Fold Dry Ingredients: Sift together the flour, baking powder, and salt to aerate and combine them. Gently fold this dry mixture into the egg mixture using a spatula to maintain the airiness.
  4. Prepare Cake Pan: Grease a 26 cm springform pan thoroughly to prevent sticking, then pour in the prepared batter evenly.
  5. Bake Sponge Cake: Bake the cake for 18–22 minutes until it turns lightly golden and feels springy to the touch. Allow it to cool completely before adding the topping.
  6. Whip Cream: In a chilled bowl, whip the cold cream with the cream stiffener until stiff peaks form, which will give the cream structure.
  7. Mix Cheese Layer: In another bowl, combine the sour cream or crème fraîche, cream cheese, sugar, and vanilla extract. Mix until smooth and well incorporated.
  8. Combine Cream and Cheese Mixtures: Gently fold the whipped cream into the cheese mixture to keep the filling light and airy.
  9. Add Mandarin Oranges: Fold half of the drained mandarin oranges into the cream mixture carefully, so the fruit stays intact.
  10. Assemble Cake: Spread the cream and mandarin mixture evenly over the cooled sponge cake base.
  11. Top with Mandarins: Arrange the remaining mandarin oranges decoratively on top of the filled cake for visual appeal.
  12. Apply Glaze (Optional): If using, prepare the clear cake glaze according to the package instructions and drizzle it over the mandarins to give a shiny finish.
  13. Chill Cake: Refrigerate the cake for at least 3–4 hours, ideally 6 hours, to let the flavors meld and firm up the cream layer.
  14. Serve: Slice and serve the cake chilled. Optionally, dust with powdered sugar for an added festive touch.

Notes

  • Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
  • Whip the cream well but avoid overwhipping to prevent it from turning grainy.
  • Drain mandarins thoroughly to avoid excess moisture that could make the cake soggy.
  • The clear glaze adds a professional shine and helps keep the mandarins fresh on top.
  • This cake is best served chilled and consumed within 2 days for optimal freshness.

Find it online: https://cheftinaskitchen.com/christmas-mandarin-cake-recipe/