Mandarin and Sour Cream Cake

A juicy winter treat that you can confidently serve on more formal occasions.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 300 g Flour, Wheat, bread flour

  • 100 g Powdered sugar

  • 2 teaspoons Baking powder

  • 120 g Butter, unsalted

  • 0.5 teaspoons Vanilla, extract, natural

  • 2 piece Egg, egg yolk, fresh

Filling

  • 500 ml Milk, whole milk

  • 100 g Sugar, white

  • 80 g Koruzni škrob

  • 2 teaspoons Vanilla, extract, imitation

  • 600 g Sour cream

  • 350 g Apricot, compote

Steps

  1. In a large bowl, sift together the flour, powdered sugar, and baking powder. Mix the ingredients well and then add the cubed butter. Using your fingertips, work the butter into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the vanilla extract and egg yolks, then quickly knead the mixture into a dough with cold hands. Shape the dough into a ball, flatten it slightly, and wrap it in plastic wrap. If the dough is too crumbly, add 1-2 tablespoons of cold water. Refrigerate the dough for 30 minutes.

  2. In a bowl, mix together the milk, starch, sugar, vanilla extract, and sour cream. The mixture should be thick and completely smooth (no lumps). Drain the mandarins from the compote (reserve the syrup) and let them drain well.

  3. Preheat the oven to 170°C (340°F). Line the bottom of a round cake pan (25 cm in diameter) with parchment paper, then lightly grease the inside of the pan with butter.

  4. On a lightly floured surface, roll out the chilled dough into a circle large enough to cover the bottom and sides of the pan. Transfer the dough to the pan using a rolling pin, then gently press it into the bottom and sides with your fingers. Trim any excess dough hanging over the edges.

  5. Prick the bottom of the dough with a fork in several places, then spread half of the drained mandarins over it. Add the filling and spread the remaining mandarins on top. Bake the cake in the preheated oven for about 70 minutes.

  6. Let the baked cake cool for a few minutes, then carefully remove it from the pan and place it on a serving plate or platter. Chill the cake well in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 272.74 kcal
  • Fat: 13.04 g
    • Saturated Fat: 7.64 g
  • Carbohydrates: 34.49 g
    • Sugars: 12.57 g
  • Protein: 2.94 g
  • Fiber: 0.53 g