Sour cream cake with mandarins (classic sponge cake)

Name: Sour cream cake with mandarins (classic sponge cake)
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 4 Eggs (size M); 225 g Sugar; 100 g Flour; 100 g Cornstarch; 1 TEASPOON Baking Powder; 2 can(s) (each 314 ml) Mandarin Oranges; 250 g Mascarpone; 500 g Schmand; 7-10 Tbsp pulp of 1 vanilla pod (or 1 packet of Bourbon vanilla sugar); 7-10 Tbsp peel and juice of 1 untreated lime; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Lime peel; baking paper; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

4 Eggs (size M)
225 g Sugar
100 g Flour
100 g Cornstarch
1 TEASPOON Baking Powder
2 can(s) (each 314 ml) Mandarin Oranges
250 g Mascarpone
500 g Schmand
7-10 Tbsp pulp of 1 vanilla pod (or 1 packet of Bourbon vanilla sugar)
7-10 Tbsp peel and juice of 1 untreated lime
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Lime peel
baking paper
7-10 Tbsp Grease

Directions

1
Separate eggs, beat egg whites and 4 tablespoons of cold water until stiff. Finally, pour in 125 g sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam. Fold in loosely.
2
Line a baking tray with baking paper. Spread the sponge cake mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Take out and let cool down. In the meantime drain the mandarin oranges. Cream mascarpone, sour cream, 100 g sugar, vanilla pulp (or bourbon vanilla sugar), lime zest and juice for about 5 minutes with the whisks of the hand mixer. Stir in mandarins (except for approx. 4 tablespoons for decoration). Whip the cream until stiff, then briefly stir in the cream firmer. Fold the cream into the mascarpone cream. Spread the cream on the base and spread, spread the remaining mandarins on top.
3
Cream mascarpone, sour cream, 100 g sugar, vanilla pulp (or bourbon vanilla sugar), lime zest and juice for about 5 minutes with the whisks of the hand mixer. Stir in mandarins (except for approx. 4 tablespoons for decoration). Whip the cream until stiff, then briefly stir in the cream firmer. Fold the cream into the mascarpone cream. Spread the cream on the base and spread, spread the remaining mandarins on top. Chill for about 2 hours. Remove, cut into pieces and serve decorated with lime zest
4
2 1/2 hours waiting time