Mandarin cake
4 servings
60 minutes
Mandarin cake is a delicate and fragrant treat from Moldovan cuisine that captivates with its airy dough and rich citrus flavor. This dessert, inspired by the freshness of mandarins, combines the softness of sponge cake, creamy texture of the cream, and vibrant fruit notes. The light acidity of mandarins harmoniously complements the sweetness of the cream, while grated chocolate adds a refined depth of flavor. The history of such cakes is rooted in the traditions of Moldovan pastry art, where natural ingredients and seasonal fruits have always played a key role. Perfect as a festive treat or an exquisite addition to tea time, mandarin cake delights both lovers of classic baking and connoisseurs of refreshing desserts.
1
Separate the egg whites from the yolks. Whip the egg whites with a mixer, gradually adding sugar. Whip until the foam stands, meaning if you place a spoon in the foam, it should stand upright.
- Sugar: 1 glass
- Chicken egg: 6 pieces
2
Add the yolks while whisking and continue to whisk.
- Chicken egg: 6 pieces
3
Gradually add flour.
- Wheat flour: 1 glass
4
Grate the zest and add it to the dough.
- Mandarin zest: 1 tablespoon
5
Grease the cake pan with butter and pour the batter into the pan. Bake at 160 degrees for 40-45 minutes.
6
Cream: Whip the cream with 1 cup of sugar and 2 tablespoons of cocoa.
- Sugar: 1 glass
- Cream: 300 g
7
Remove the mold from the oven and cover it with a napkin or towel until completely cool.
8
Remove the cake from the mold and cut it in half. Spread cream on the bottom part and place sliced orange segments on the cream.
9
Cover it with the top part of the cake. Spread cream on top and decorate with mandarin slices. You can grate chocolate over the mandarins.
10
Put in the fridge to soak for a few hours