Mandarin Butterfly Slices

Diane Archer
very easy
4 77
Delicate sponge cake filled with fruit jelly and vanilla sour cream. We bake a whole baking tray of these for garden parties, fire brigade parties or school bazaars
90 mins
135 mins


Servings: 30
  • 10 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • Four pck. Vanillin sugar
  • 325 g Sugar
  • 150 g Flour
  • 100 g Cornstarch
  • 100 g ground almonds (without skin)
  • 2 TEASPOONS Baking Powder
  • 2 can(s) (each 314 ml) Mandarin Oranges
  • 300 g redcurrant jelly
  • 1 kg Schmand
  • 1 kg Whipped cream
  • Two pck. Vanilla sauce powder (without cooking, e.g. from Dr. Oetker)
  • 100 g Dark chocolate coating
  • baking paper
  • 7-10 Tbsp Disposable piping bag


  1. 1

    Separate 5 eggs. Beat the egg whites, 1 pinch of salt, 3 tablespoons of water, 1 packet of vanillin sugar until stiff with the whisks of the hand mixer. Sprinkle 125 g sugar. Stir in the egg yolks. Mix 75 g flour, 50 g starch, 50 g almonds and 1 tsp. baking powder.

  2. 2

    Fold under the egg mixture in portions. Place on a baking tray lined with baking paper, smooth down and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes. Remove from the oven, immediately turn over onto a large board, remove paper. Let it cool down.

  3. 3

    Process the remaining egg, 1 pinch of salt, 3 tablespoons of water, 1 packet of vanillin sugar, 125 g sugar, remaining flour, remaining starch, remaining almonds and remaining baking powder as described above to make a second base, bake, turn over and allow to cool.

  4. 4

    Pour mandarins into a sieve and drain very well. Stir the jelly until smooth, spread evenly thinly on a base. Put sour cream, 500 g cream, 75 g sugar and sauce powder into a large mixing bowl and whisk for 2-3 minutes. Pour onto the base coated with the jelly, smooth it down and carefully place the second pastry sheet on top. Press down lightly.

  5. 5

    Whip the rest of the cream until stiff, while pouring in 2 sachets of vanillin sugar. Spread the surface of the pastry sheet evenly. Mark 30 pieces (about 6.5x7 cm) in the cream. Coarsely chop the chocolate coating and melt over a warm water bath. Remove from the hot plate and let it cool down a little.

  6. 6

    Carefully dab each tangerine dry with kitchen paper. Place 2 mandarins with the round sides facing each other on one piece to form a butterfly. Cover all marked pieces in this way.

  7. 7

    Pour the couverture into a disposable piping bag. Cut off the tip just short. First inject small dots and then the butterfly antennae. Allow to dry a little and arrange on a board.

Nutrition Facts

390 kcal
35 g
25 g
6 g