🍰 Lactose-Free Mandarin Cake

Name: Lactose-Free Mandarin Cake
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 3 pcs.; Sugar 150 g; Vanilla Sugar 8 g; Wheat Flour, Type 405 50 g; Baking Powder 1 tsp; Cornstarch 25 g; Mandarins from the can 600 ml; Leaf Gelatin 10 pcs.; Yogurt, lactose-free 1000 g; Icing Sugar 50 g; Glaze Mix 12 g; Water 100 ml; Orange Juice 150 ml

433 kcal · 30 min · 4 servings

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Ingredients

Eggs 3 pcs.
Sugar 150 g
Vanilla Sugar 8 g
Wheat Flour, Type 405 50 g
Baking Powder 1 tsp
Cornstarch 25 g
Mandarins from the can 600 ml
Leaf Gelatin 10 pcs.
Yogurt, lactose-free 1000 g
Icing Sugar 50 g
Glaze Mix 12 g
Water 100 ml
Orange Juice 150 ml

Instructions

1. Preheat the oven to 180 degrees Celsius with fan.
2. Line a springform pan with baking paper.
3. Carefully separate the egg whites from the egg yolks.
4. Place the egg whites and a pinch of sugar into a bowl.
5. Whip the egg whites stiff using a hand mixer.
6. Place the egg yolks, 150 grams of sugar, and vanilla sugar into a separate bowl.
7. Whisk the egg yolk mixture until frothy.
8. Mix flour, baking powder, and starch in a third bowl.
9. Gently fold the flour mixture into the egg yolk mixture.
10. Gently fold the stiff egg whites into the batter.
11. Pour the batter into the prepared springform pan.
12. Bake the sponge base in the oven for about 30 minutes.
13. Carefully remove the sponge base from the oven.
14. Allow the sponge base to cool down completely.
15. Let the mandarin oranges drain well in a sieve.
16. Soak the gelatin in cold water.
17. Place the cooled sponge base back into the springform pan.
18. Distribute half of the drained mandarin oranges evenly over the sponge base.
19. Mix the yogurt with the powdered sugar in a bowl.
20. Squeeze the soaked gelatin well to remove excess water.
21. Warm the gelatin in a pot over low heat until it melts.
22. Stir 2 to 3 tablespoons of the yogurt mixture into the liquid gelatin.
23. Fold the gelatin-yogurt mixture into the remaining yogurt mixture.
24. Pour the yogurt mixture over the sponge base with the mandarins.
25. Let the cake set in the refrigerator for about 4 hours.
26. Mix the glaze with water and orange juice in a pot.
27. Bring the mixture to a boil while stirring over medium heat.
28. Distribute the remaining mandarins over the set yogurt cream.
29. Pour the warm glaze over the mandarins.
30. Let the cake set for another 3 hours.
31. Carefully remove the finished mandarin cake from the springform pan.
32. Garnish the cake as desired.
33. Serve the cake and enjoy!

Nutrition per serving

kcal: 433
Protein: 11 g · Fett/Fat: 15 g · Carbs: 63 g