This Cake Filled with Mandarin Cream is very good and suitable for the lactose intolerant because there is no milk in the cake or the cream.
Soft and fragrant, thanks to mandarins it is typical of the winter period, but the base can also be filled with the classic hazelnut spread or a delicious marmalade.
You can make this cake by hand or with a simple electric mixer, I took advantage of the help of my trusty Ken, which is phenomenal especially with creams.
In the recipe, you will find both procedures, and if you want to know the other recipes where I used it, here they are:
Recipes with Kenwood Cooking Chef
My cake pan is 10.6 inches, if you don’t have one, you can also use a 12-inch one, the cake will just be a little shorter.
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- Difficulty: Medium
- Cost: Economic
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for a 10.6-inch cake pan
- 10.5 oz mandarin juice
- 1 egg yolk
- 1 egg (whole)
- 7 oz sugar
- 1.25 oz cornstarch (maizena)
- 1 tsp vanilla extract
- 1.75 cups all-purpose flour
- 1.75 oz potato starch
- 7.5 oz sugar
- 1 packet baking powder
- 4 eggs
- 1 cup vegetable oil
- 1 pinch salt
- powdered sugar (for decoration)
Recommended Tools
- Food Processor Kenwood Cooking chef XL
How to Prepare Cake Filled with Mandarin Cream
Prepare the cream:
Put cornstarch, eggs, vanilla extract, and sugar in a large bowl. Mix with a whisk and set aside.
Heat the mandarin juice in a saucepan and as soon as it reaches a simmer, pour it into the bowl with the eggs, mix well, and put everything back on the heat.
Stir with a spatula and cook the cream over low heat until it thickens.
Place the cream in a bowl, cover with plastic wrap in contact, and let it cool completely.
Prepare the cake:
Break the eggs into a bowl and add the oil and sugar. Beat with a beater or hand whisk for about a minute.
Add the rest of the ingredients and continue mixing until you get a homogeneous mixture.
Pour the batter into a pan lined with parchment paper or greased and floured, and bake in a static oven, preheated, at 350°F for about 35 minutes. Check the cooking by inserting a toothpick in the center; it should come out dry.
Let the cake cool and then remove it from the mold.
Fill the cake:
When the cake is cold, cut it in half horizontally, pour the cream on the base, level it with a spoon, and cover with the upper half.
Dust with powdered sugar and serve.
Prepare the cream:
Insert the thermal shield and mount the rubber whisk, then add the sugar, cornstarch, vanilla extract, and eggs into the jug.
With the splash guard inserted, turn on the machine at SPEED 1 and gradually pour the mandarin juice while the machine is in operation.
Cook for 7 minutes / 185°F / MINIMUM SPEED.
Place the cream in a bowl, cover with plastic wrap in contact, and let it cool completely.
Prepare the cake:
Put the KCC wire whisk, add all the ingredients in the jug, and beat for 1 minute / speed 4.
Pour the batter into a pan lined with parchment paper or greased and floured, and bake in a static oven, preheated, at 350°F for about 35 minutes. Check the cooking by inserting a toothpick in the center; it should come out dry.
Let the cake cool and then remove it from the mold.
Fill the cake:
When the cake is cold, cut it in half horizontally, pour the cream on the base, level it with a spoon, and cover with the upper half.
Dust with powdered sugar and serve.
