German Creamy Mandarin Cake

• total time: 3 hours 25 minutes

Ingredients

Crust:

200 g / 1 ⅔ cups all-purpose flour

100 g / ½ cup sugar

100 g / 7 Tbsp cold butter

1 egg

1 tsp baking powder

Pinch of salt

Filling:

400 g / 1 ⅔ cups Schmand (or sour cream + 1–2 Tbsp heavy cream)

200 g / ¾–1 cup crème fraîche or whipped cream

100 g / ½ cup sugar

39 g / ⅓ cup cornstarch + 1 tsp vanilla extract

2 eggs

2 × 175 g / 2 × 10 oz cans mandarin oranges

Directions

Crust:

Mix to a smooth dough, wrap, and chill for 30 min.

Preheat oven to 180 °C / 350 °F. Roll out and press into a 10-inch springform, prick with a fork.

Filling:

Mix cream ingredients until smooth.

Spread one can of mandarins on the crust, pour the cream over, smooth the top, and add the second can of mandarins on top.

Bake 50–60 min until golden. Cool completely, then chill at least 2 hours.

Serve with coffee or tea — just like a German bakery Sunday.

If you can’t find Schmand in the US, mix sour cream with a bit of heavy cream or half sour cream + half cream cheese for a similar taste.