Mandarin Cream Cake Recipes

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

CREAMY MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Whisk remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

MANDARIN CREAM CAKE

Steps:

• For the crust: Melt butter, mix with muesli and press into a springform pan lined with parchment paper. Chill for 1 hour.
• For the filling: Soften gelatine in cold water. Drain mandarin oranges and reserve juice. Boil 150 ml (approximately 5 ounces) of juice, stir in gelatine, remove from heat and let cool slightly. Combine quark, yogurt, vanilla and sugar. Beat cream until stiff. Fold jello into quark mixture, then fold in cream. Set some mandarin oranges aside for garnish, fold the rest into the filling. Pour filling into pan. and chill for 3 hours. Remove, release from pan and top with remaining mandarin oranges. Garnish with a few mint leaves, slice and serve.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 8" round pans and set aside.
• In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, Cuties and vanilla.
• In a separate bowl, sift cake flour, baking powder and salt together.
• Gradually incorporate into wet mixture alternating with milk until just incorporated.
• Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.

MANDARIN ORANGE CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees. Bake cake as directed on package using 2 round metal cake pans (33-36 minutes).
• Transfer cakes to cooling racks until you feel no heat when you put your palm over them.
• Spread mandarin oranges on a plate covered with paper towel and allow juices to run off.
• Use a round, decorative platter or cake stand, if desired.
• I recommend laying strips of wax paper along the outer rim of the platter before laying down the first layer of cake. This makes for a sharp presentation! Do not lay an entire sheet under the cake. It will become trapped and might fall apart, leaving bits of wax paper behind.
• Set the first layer of cake in the center of the platter. Open the can of frosting and stir until fluffy and easy to spread.
• Using a rubber frosting spatula or butter knife, spread frosting over the top of the first layer.
• If using one can of oranges, separate one third of the oranges (if using two cans, use ONE can for this step and leave oranges WHOLE). Quickly chop each orange into two or three pieces. Spread chopped oranges over the top of the frosted cake. It does not have to look perfect, but try to ensure each slice will have oranges in the middle.
• Carefully lay the second cake layer over the mandarin oranges and center over the first layer.
• Spread the rest of the cream cheese frosting over the top and down the sides until all traces of cake are hidden.
• Smooth down the frosting on the top so the oranges will lay flat.
• When you are happy with the frosting's appearance, carefully lay out the remainder of the whole mandarin oranges in a circular pattern. Do not chop these oranges!
• Starting with the outer edge of the cake, place oranges at even spaces. Turn the plate as you go to rotate the cake.
• If the spacing seems off, carefully pick up the misplaced orange and rearrange.
• If you have enough left, make an additional inner ring of oranges.
• Design Tip: do not center the inner ring between the outer ring and the cake's center. This would make a bullseye effect. Instead, lay them closer to the outside ring or nearer the cake's center.
• Leave behind 3-5 oranges to make a "flower" in the center of the cake. Simply place them so one end of each orange is centered and touching the others. It will look like a flower when done.
• Carefully remove wax paper and discard.
• Refrigerate cake until you are ready to serve. It tastes best cool or cold.

EASY MANDARIN POUND CAKE

Steps:

• Grease well a bundt pan. Select 20-24 of the best mandarin orange slices and lay in the bottom around the bundt center. Set aside. Put the vanilla pudding and cake mix in a large mixing bowl. Prepare the cake mix as outlined on the box swapping the water for one cup of the mandarin juice. Add the remaining mandarin oranges to the cake mix. Blend well with a hand mixer on medium speed for about 90 seconds. The mandarin oranges will break up and disperse into the batter. Pour the batter into the bundt cake pan. Bake in a preheated 325 oven for 35 to 40 minutes or until a toothpick comes clean from the center. Remove to a cooling rack. Cool completely then invert onto a plate. Optional: Dust with powdered sugar.

EASY MANDARIN CAKE

Steps:

• Preheat your oven to 350 F/180 C.
• Spray an 8 inch round loose bottom/springform cake pan with non-stick spray. Alternatively, grease with butter. Line the bottom of the pan with parchment paper.
• Mix together the flour, baking powder and 1 cup granulated sugar.
• In a separate bowl, whisk together the eggs, sour cream, mandarin zest, mandarin juice and oil.
• Pour the wet ingredients into the flour mix and mix well until everything is evenly combined.
• Pour the batter into the prepared pan and bake for 45 - 60 minutes. Keep an eye on the cake. It is ready once it has risen and is golden brown.
• While the cake is baking, get on with making the mandarin syrup. Heat the mandarin juice and 1 tbsp of sugar over low heat in a small pot. Continue to stir until the syrup has just begun to bubble. It will have thickened and appear syrupy.
• Once it has baked, remove the cake from the oven and immediately prick it all over with a toothpick. Brush the mandarin syrup over the top.
• Leave the cake in the pan to cool completely before serving.

PINEAPPLE MANDARIN CAKE

Steps:

• Combine flour, baking powder, and salt. Stir well to blend.
• In a large bowl, cream shortening, white sugar, eggs, and vanilla together; beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions; combine lightly after each. Spread batter evenly into 2 greased and floured 8 inch round layer cake pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes, then turn out on wire rack to cool completely.
• Cream butter or margarine. Gradually blend in confectioners' sugar, cream, and lemon juice. Beat until light and creamy. Fill and frost the cake. Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill center with well drained crushed pineapple. Decorate center with a few additional orange sections.

VEGAN MANDARIN SOUR CREAM CAKE

Steps:

• Preheat the oven to (356 °F) 180 °C. Lightly grease the sides of a 9-inch (22cm/24cm) springform pan and line the bottom with parchment paper.
• Put the mandarins in a fine-mesh sieve and set them aside to drain.
• Sift the flour, baking powder, and ground vanilla into a mixing bowl. Then add sugar and salt and whisk everything together.
• In a measuring cup, whisk together the dairy-free milk, oil, vinegar, and applesauce. Then pour it into the flour mixture and mix everything briefly until a relatively thick batter is formed.
• Add the batter into the prepared springform pan, smooth it out, and then spread the drained mandarins side by side on the cake batter.
• Pre-bake the cake for 15 minutes.
• Place vegan cream cheese, coconut milk (or dairy-free cream), sugar, cornstarch, and ground vanilla (or vanilla extract) in a mixing bowl and mix with an electric hand mixer until creamy. Set aside.
• Place desiccated coconut, coconut sugar, applesauce, and dairy-free milk in a bowl and mix to form crumbles. Set aside.
• After 15 minutes of baking, remove the cake from the oven and carefully spread the vegan sour cream layer spoon by spoon evenly over the pre-baked cake. Carefully smooth it out with a spatula, then spread the coconut topping on top.
• Bake the cake for another 40 minutes (if the top gets too brown, you can loosely cover the cake with a piece of parchment paper).
• Turn off the oven and leave the cake in the oven for another 10-15 minutes with the oven door cracked.
• Remove the cake from the oven and let it cool completely in the pan. Then remove, slice, and enjoy!

MANDARIN ORANGE SOUR CREAM CAKE

Steps:

• For the base sift the flour, confectioners' sugar, and baking powder into a large bowl. Add vanilla extract, egg yolks, and butter and mix until you get a nice and smooth dough. In case the dough is too crumbly and not coming together, add some water. Form a ball, flatten it and wrap in plastic wrap. Place in the fridge for about 30 minutes.
• For the filling mix the milk with sugar, cornstarch, vanilla extract, and sour cream. The mixture should be thick and smooth without any lumps. Set aside. Add the mandarin oranges into a sieve and let drain.
• Preheat the oven to 340°F (170°C). Line a 10 inches (25cm) springform tin with baking parchment and grease lightly. Set aside. Take about 2/3 of the dough, roll out to the size of the tin and place in the tin. Use the remaining dough to form a long log and use it to shape the edges of the cake on top of the base. Prick the base with a fork several times. Sprinkle about half of the mandarin oranges on the base, pour the filling into the cake base and add the remaining mandarin oranges on top. Bake for about 70 minutes until the cake has set. Take out of the oven and let cool down completely.

MANDARIN CAKE

Steps:

• Make the topping first. Using a sharp knife, slice off the skin and all pith from mandarins. Slip out the segments by slicing either side of the membrane. Remove any pips. Put mandarin segments in a bowl with the Cointreau and leave to soak. Squeeze juices from mandarin membranes and reserve. Cream butter and brown sugar in a small bowl, beating with a wooden spoon. Butter the sides of a 23cm cake tin, then spread the creamed butter and brown sugar over the bottom of the tin.
• Preheat oven to 180°C. To make the cake, put butter in a bowl and beat with an electric beater until creamy and loose, then beat in caster sugar and continue beating until fluffy and lighter in colour. Lightly beat eggs together in a small bowl. Gradually beat eggs into creamed butter and sugar, then sift over flour and fold in with a large spoon.
• Finely grate the zest from the orange. Strain mandarin segments and measure juices. Make up to ½ cup with any reserved mandarin juices, and, if necessary, freshly squeezed orange juice. Mix juices and orange zest into cake batter.
• Pat mandarin segments dry with paper towels. Arrange segments in tin on top of brown sugar and butter, starting from the centre. Spoon in cake batter and level top.
• Bake for 40 minutes, or until golden and springy to touch. Cool for 10 minutes in the tin, then cover with a large plate and invert. Leave for 2-3 minutes for butter and sugar glaze to trickle down over cake then lift off tin. Cool thoroughly before serving.

MANDARIN CAKE

Steps:

• Preheat the oven to 190 degrees Celsius/ 370 degrees Fahrenheit. Line a baking tray (approximately 30x40 cm/ 12x15 inches) with baking paper. Set aside.

CLASSIC GERMAN QUARK CREAM CAKE WITH MANDARIN ORANGES

Steps:

• Preheat the oven to 350°F (180°C). Line a 10-inch (26cm) springform tin with baking parchment and set aside. Remove the curd (quark) from the fridge and let it come to room temperature while the sponge bakes or cools down.
• p id="instruction-step-2″>2. Add the eggs to a large bowl and whisk until slightly foamy. Add the sugar gradually while whisking on high speed until the mixture looks pale and thick (do not overbeat the eggs or the cake will probably collapse when baked). Add the vanilla extract and stir in. Mix the flour, cornstarch, and baking powder. Sift a small portion onto the egg mixture and fold in very gently. Repeat the process several times until all of the flour mix is incorporated. Pour the batter into the prepared tin, give it a small shake to allow air bubbles to rise up, and bake for about 18-20 minutes. The sponge should have risen nicely with a golden brown color. Take out of the oven, loosen the sponge from the edge of the springform tin with a knife and let cool down completely.
• p id="instruction-step-3″>3. For the filling let the gelatin leaves soak in a bowl with cold water for about 5-8 minutes. Whisk the (cold) heavy cream until stiff peaks form and set aside. Add the quark and confectioners' sugar to a large bowl. Add the lemon zest and juice, the orange zest, and limoncello (optional) to the bowl and mix in. Squeeze the gelatin to remove some water and add to a small saucepan. Heat up gently until the gelatin is dissolved completely. Gradually add some of the curd mixture and mix to combine. Remove from heat and stir in some more curd mixture, then transfer to the large bowl and mix until well combined - if the temperature differences are too great, the gelatin may clump. Gently fold in the whipped cream in 2-3 batches. Pour the mandarin orange slices into a sieve and drain well.
• id="instruction-step-4″>4. Remove the top of the sponge cake if is domed or sunken in so you get a straight surface, then cut horizontally in half. Lay one of the cakes on a serving plate and place a cake ring tight around it. Add about 1/3 of the curd mixture on top and spread evenly. Place half of the mandarin orange slices on the filling and top with another 1/3 of the cream. Repeat this step with the remaining mandarin orange slices and finish with the last 1/3 of the filling. Smooth out the top and place the second cake layer on top inside the cake ring. Place the cake in the fridge for at least 4 hours (or overnight). Before serving, use a sharp knife to divide the top sponge cake into 12 pieces - try not to cut into the filling. The cuts are just to prevent the filling from being compressed too much when you try to cut into the cake later on. Carefully remove the cake from the ring, dust with confectioners' sugar, and serve.