Mandarins in Paradise – Lightning-Fast Cake with Addictive Potential

Instructions

Quick version:
For a super quick version, use a store-bought sponge cake base.

To make the sponge base yourself:

1. Beat the eggs and hot water with a hand mixer on high speed for 1 minute until frothy.

2. Mix the sugar and vanilla sugar, then gradually add it in while mixing. Continue beating for another 2 minutes until the mixture is light and creamy.

3. Combine flour, cornstarch, and baking powder, and slowly fold it into the mixture on low speed.

4. Pour the batter into a springform pan lined with parchment paper.

5. Bake on the middle rack at 175–200°C (347–392°F) for 20–30 minutes, until lightly golden, soft like cotton, and no longer shiny.

6. Let cool completely on a wire rack.

For the topping:

1. In a bowl, mix together the sour cream and whipping cream.

2. Add the instant pudding powder (lemon flavor) and stir until smooth.

3. Fold in the drained mandarins.

4. Spread the mixture over the cooled sponge base (use a cake ring to help it hold shape).

5. Chill the cake for at least 2 hours before serving.

💡 Tip: You can replace part of the sour cream with low-fat yogurt for a lighter version.