Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use room temperature eggs for maximum volume when whipping

Don't overmix the sponge batter to keep it light and airy

Strain the pastry cream if lumps form during cooking

Fresh mandarin juice gives the best flavor - avoid canned

Chill the cake between assembly steps for easier handling

Use a serrated knife to cut cake layers evenly

Make pastry cream a day ahead for easier assembly

Keep cake refrigerated until serving for best texture

Pat mandarin segments dry to prevent soggy layers

Heavenly Mandarin Cream Cake

Name: Heavenly Mandarin Cream Cake
Prep time: 45 min
Cook time: 25 min
Total time: 4 h
Yield: 12 servings
Cuisine: European
Ingredients: For the Vanilla Sponge Cake:; 6 large eggs, room temperature; 3/4 cup granulated sugar; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3 tablespoons melted butter, cooled; 2 tablespoons whole milk; For the Mandarin Pastry Cream:; 2 cups whole milk; 6 large egg yolks; 1/2 cup granulated sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 4 tablespoons butter; 1 teaspoon vanilla extract; 1/4 cup fresh mandarin juice; 2 tablespoons mandarin zest; 2 tablespoons mandarin liqueur (optional); For Assembly and Decoration:; 4-5 fresh mandarin oranges, peeled and segmented; 1/4 cup mandarin juice; 2 tablespoons powdered sugar; 1 tablespoon cornstarch; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; For the Mandarin Glaze:; 1/2 cup powdered sugar

This ethereal dessert combines layers of light vanilla sponge cake with silky mandarin-infused pastry cream and fresh mandarin segments. The cake is elevated with a delicate mandarin glaze and crowned with billowy whipped cream rosettes. Each bite delivers a perfect balance of citrusy brightness and creamy indulgence, while the tender sponge provides the ideal foundation for the luscious filling. This showstopping cake brings sunshine to any celebration with its beautiful presentation and heavenly taste that melts in your mouth.

Prep Time

45 Minutes

Cook Time

25 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Vanilla Sponge Cake:

6 large eggs, room temperature

3/4 cup granulated sugar

1 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon vanilla extract

1/4 teaspoon salt

3 tablespoons melted butter, cooled

2 tablespoons whole milk

For the Mandarin Pastry Cream:

2 cups whole milk

6 large egg yolks

1/2 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

4 tablespoons butter

1 teaspoon vanilla extract

1/4 cup fresh mandarin juice

2 tablespoons mandarin zest

2 tablespoons mandarin liqueur (optional)

For Assembly and Decoration:

4-5 fresh mandarin oranges, peeled and segmented

1/4 cup mandarin juice

2 tablespoons powdered sugar

1 tablespoon cornstarch

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Mandarin Glaze:

1/2 cup powdered sugar

3 tablespoons fresh mandarin juice

1 tablespoon mandarin zest

1 tablespoon honey

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.

For the sponge cake: In a large bowl, whisk eggs and sugar until pale and tripled in volume, about 8-10 minutes with an electric mixer.

Sift flour, cornstarch, and salt together. Gently fold dry ingredients into egg mixture in three additions, being careful not to deflate.

Combine melted butter, milk, and vanilla. Fold a small amount of batter into butter mixture, then fold this back into the main batter.

Divide batter between prepared pans. Bake 20-25 minutes until golden and springs back when lightly touched. Cool completely.

For pastry cream: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.

Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking constantly, until thick and bubbling.

Remove from heat. Whisk in butter, vanilla, mandarin juice, zest, and liqueur if using. Press plastic wrap directly onto surface and refrigerate 2 hours.

For mandarin glaze: Whisk powdered sugar, mandarin juice, zest, and honey until smooth. Set aside.

To assemble: Cut each cake layer in half horizontally to create 4 thin layers. Place first layer on serving plate.

Spread 1/3 of pastry cream over first layer. Arrange some mandarin segments on top. Repeat with remaining layers, ending with cake on top.

Pour mandarin glaze over top layer, allowing it to drip down sides. Refrigerate 30 minutes to set.

Whip cream with powdered sugar and vanilla to soft peaks. Pipe decorative rosettes around top edge and garnish with remaining mandarin segments.

Heavenly Mandarin Cream Cake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Heavenly Mandarin Cream Cake

Ingredients

Instructions