This Mandarin and Strawberry Cake is a refreshing, light dessert that combines the sweetness of strawberries and the tangy flavor of mandarins with a smooth, creamy frosting. The sponge cake is soft and airy, providing the perfect base for the rich, velvety cream that holds the juicy fruit in place. The combination of fresh fruit and creamy filling makes this cake both indulgent and light, perfect for any occasion. It’s a beautiful dessert that is sure to impress with its vibrant colors and delightful flavors.
Why You'll Love This:
You’ll love this cake for its perfect balance of lightness and richness. The airy sponge cake is complemented by a creamy, tangy frosting made with mascarpone and yogurt, which adds a delightful contrast to the sweet strawberries and zesty mandarins. The cake is not only delicious but also visually stunning, with layers of fruit peeking through the creamy frosting. It’s a versatile dessert that’s perfect for both casual gatherings and special celebrations, and it’s sure to become a favorite with anyone who tries it.
Perfect Occasion:
This Mandarin and Strawberry Cake is ideal for spring and summer occasions when fresh fruit is at its peak. It’s perfect for birthdays, tea parties, or any event where you want to serve a dessert that is both light and satisfying. The cake’s beautiful presentation makes it a great choice for entertaining guests, and its refreshing flavor profile ensures that it will be a hit at any gathering. Serve it chilled for the best flavor and texture.
Decoration Tips:
For an elegant finish, dust the top of the cake with powdered sugar just before serving. You can also decorate the top with fresh strawberries and mandarin slices to highlight the flavors inside the cake. If you want to add a touch of color, consider garnishing with mint leaves or edible flowers. Serve the cake on a cake stand to showcase its layers and beautiful appearance.
Ingredients:
For the Cake:
- 3 eggs
- Slightly less than 1 cup granulated sugar
- 3 tablespoons hot water
- Slightly less than 1 cup all-purpose flour
- 1 small tea glass (100 ml) of cornstarch
- 1 teaspoon baking powder
- 1 packet vanilla extract
For the Cream:
- 2 packets of whipped cream powder
- 200 ml heavy cream
- 250 grams strained yogurt (kwark) or Greek yogurt
- 250 grams mascarpone or cream cheese
- 1 small tea glass of sugar
- 2 tablespoons lemon juice
- Zest of 1 orange or lemon
- 2 cans of mandarin oranges (drained) or 5-6 fresh mandarins, peeled
- Fresh strawberries (or your choice of fruit)
For Topping:
- Powdered sugar
Instructions:
- Prepare the Cake:
- Preheat your oven to 180°C (356°F). In a mixing bowl, beat the eggs and hot water together until the mixture is light and fluffy.
- Gradually add the sugar and vanilla extract while continuing to beat until the mixture is pale and creamy.
- Sift together the flour, cornstarch, and baking powder. Gently fold these dry ingredients into the egg mixture using a spatula, ensuring there are no lumps.
- Line the bottom of a 22-24 cm cake pan with parchment paper and grease the sides. Pour the batter into the pan, smoothing the top.
- Tap the pan gently on the counter to release any air bubbles, then bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely before proceeding.
- Prepare the Cream:
- In a large mixing bowl, whip the heavy cream and whipped cream powder together until it thickens and forms soft peaks.
- Add the strained yogurt, mascarpone (or cream cheese), sugar, lemon juice, and orange or lemon zest. Continue to beat until the mixture is smooth and well combined.
- Gently fold in the drained mandarin oranges and chopped strawberries, mixing carefully to avoid crushing the fruit.
- Assemble the Cake:
- Once the cake has cooled, carefully invert it onto a flat surface and slice it horizontally into two even layers.
- Place the bottom layer back into the cake pan or on a serving plate. Spread the cream mixture generously over the layer, smoothing it out evenly.
- Place the second cake layer on top, pressing down gently. Spread the remaining cream over the top and sides of the cake.
- Cover the cake and refrigerate for at least 5-6 hours, or preferably overnight, to allow the flavors to meld and the cream to set.
- Decorate and Serve:
- Just before serving, dust the top of the cake with powdered sugar. Decorate with additional fresh strawberries and mandarin slices if desired.
- Slice and serve the cake chilled for the best flavor and texture.
Enjoy!