Mandarin Cream Cheese Slices

Name: Mandarin Cream Cheese Slices
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 4 Eggs (size M); 215 g Sugar; 1 package Vanillin sugar; 60 g Flour; 60 g Cornstarch; 1 TEASPOON Baking Powder; 2 can(s) (each 314 ml) Mandarin Oranges; 1 untreated lemon; 2 packages (200 g each) Double cream cream cheese; 2 (150 g each) Becher Crème fraîche; 3 (à 200 g) Cup of whipped cream; 3 packages Cream stabiliser; 20 g crushed pistachio kernels; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

4 Eggs (size M)
215 g Sugar
1 package Vanillin sugar
60 g Flour
60 g Cornstarch
1 TEASPOON Baking Powder
2 can(s) (each 314 ml) Mandarin Oranges
1 untreated lemon
2 packages (200 g each) Double cream cream cheese
2 (150 g each) Becher Crème fraîche
3 (à 200 g) Cup of whipped cream
3 packages Cream stabiliser
20 g crushed pistachio kernels
7-10 Tbsp Lemon balm
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add 125 g sugar and vanillin sugar at the end. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Spread the dough on a baking tray (38x32 cm) lined with baking paper.
2
Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 10-12 minutes. Let it cool down on the baking tray. In the meantime, drain the mandarins on a sieve and collect the juice. Wash the lemon, dab dry and finely grate the peel. Squeeze the lemon. Mix cream cheese, crème fraîche, remaining sugar, lemon peel and juice. Whip the cream until stiff, allowing the cream firmer to trickle in. Fold cream into the cream cheese mixture. Turn out the sponge cake onto a work surface and carefully remove the baking paper. Cut the sponge in half crosswise and sprinkle with 3-4 tablespoons of mandarin juice. Place one half of the sponge cake on a board and spread with about 1/4 of the cream. Spread mandarins on top, except some for decoration.
3
Fold cream into the cream cheese mixture. Turn out the sponge cake onto a work surface and carefully remove the baking paper. Cut the sponge in half crosswise and sprinkle with 3-4 tablespoons of mandarin juice. Place one half of the sponge cake on a board and spread with about 1/4 of the cream. Spread mandarins on top, except some for decoration. Spread 2/4 of the cream on the mandarins and cover with the second base. Press lightly and smooth the edges. Then spread with the remaining cream and decorate with a cake comb. Put in a cool place for at least 1 hour. Cut the cake into 9 approx. 6x9 cm slices (leaving a small rest). Arrange the slices on a plate and decorate with pistachios, remaining mandarin orange slices and lemon balm leaves as desired. Results in about 9 slices
4
Press lightly and smooth the edges. Then spread with the remaining cream and decorate with a cake comb. Put in a cool place for at least 1 hour. Cut the cake into 9 approx. 6x9 cm slices (leaving a small rest). Arrange the slices on a plate and decorate with pistachios, remaining mandarin orange slices and lemon balm leaves as desired. Results in about 9 slices