Description
This delightful German cake features a creamy, tangy Schmand topping and juicy mandarin oranges, making it a perfect treat for any occasion. Easy to make and sure to impress, it’s a crowd-pleaser that combines light, fluffy cake with refreshing citrus flavors.
Ingredients
Scale
- 250g (about 1 cup) of softened butter
- 200g (1 cup) of granulated sugar
- 4 large eggs
- 400g (about 3 cups) of all-purpose flour
- 2 teaspoons of baking powder
- 400g (1 cup) of schmand
- Canned mandarins (or fresh mandarins, peeled and segmented)
- Sugar (for topping, to taste)
- Vanilla extract (for topping, to taste)
Instructions
- Preheat your oven to 180°C (350°F) and grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, beat together 250g of softened butter and 200g of granulated sugar until the mixture is light and fluffy.
- Incorporate 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 400g of all-purpose flour and 2 teaspoons of baking powder. Gradually add this to the wet mixture, alternating with 400g of schmand, starting and ending with the flour mixture. Mix until just combined.
- Drain the canned mandarins well, reserving some juice for later use if desired. Fold the mandarins gently into the batter.
- Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula.
- Place the baking sheet in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- For the topping, mix 200g of schmand with a bit of sugar and vanilla extract to taste. Spread this mixture evenly over the cooled cake.
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld. Cut into squares and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: You can experiment by adding zest from lemons or oranges to the batter for a citrusy kick. Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.