This Mandarin Waffle Cake is a simple, yet delightful no-bake dessert that combines crispy waffles, a creamy mascarpone filling, and juicy mandarin oranges. The layers of waffles soaked in mandarin juice, paired with a light cream made from whipped cream and mascarpone, make this cake a refreshing treat for any occasion. Garnished with fresh mandarin slices and whipped cream, this cake is perfect for when you want something light, fruity, and satisfying without turning on the oven.
Why You'll Love This Recipe:
This cake is not only visually stunning but also incredibly easy to make. The combination of fluffy mascarpone cream and the refreshing mandarin oranges adds a burst of flavor with each bite, while the waffles provide a fun texture. It’s a great make-ahead dessert, allowing the flavors to meld together beautifully as it chills in the fridge. Whether you’re looking for a dessert to impress guests or just want to enjoy a fruity treat, this mandarin waffle cake is perfect for any occasion.
Perfect Occasion:
This mandarin waffle cake is ideal for spring and summer gatherings, birthday parties, or a light dessert after a big meal. Since it doesn’t require baking, it’s great for warm days when you want to avoid heating up the kitchen. It also works well as a refreshing treat for brunch or afternoon tea.
Decoration Tips:
For a polished finish, dust the top of the cake with powdered sugar and add a few dollops of freshly whipped cream. Garnish with slices of fresh mandarin oranges for a pop of color and extra freshness. If you want to add a touch of elegance, consider decorating with mint leaves or a light drizzle of mandarin juice.
Ingredients (for a 22cm springform pan):
For the Cake:
- Approx. 20 waffles
- 300g mascarpone cheese
- 500g whipped cream
- 1.5 tablespoons powdered sugar
- 1 can mandarin oranges, drained (reserve the juice)
For Garnish:
- Powdered sugar
- 200g whipped cream
- Fresh mandarin oranges
Instructions:
- Prepare the Cream:
In a large mixing bowl, whip the mascarpone, whipped cream, and powdered sugar together until stiff peaks form. Drain the canned mandarin oranges, reserving the juice, and chop the oranges into small pieces. Gently fold the chopped mandarins into the cream mixture. - Prepare the Waffles:
Lay about 10 waffles on a flat surface and use a cake ring (or the bottom of a springform pan) to cut them into circles that fit your cake pan. Repeat the process with the remaining waffles. - Assemble the Cake:
Place the first layer of waffles on a cake plate and secure the cake ring around it. Drizzle a small amount of the reserved mandarin juice over the waffle layer to moisten it. Spread the entire mascarpone and mandarin cream mixture evenly over the waffle base. - Top with Waffles:
Place another layer of waffles on top of the cream, again drizzling with a little mandarin juice. Cover the cake and refrigerate for at least 5 hours, or preferably overnight, to allow the flavors to meld and the cake to set. - Decorate:
Once chilled, carefully remove the cake ring. Garnish the top of the cake with powdered sugar, freshly whipped cream, and slices of fresh mandarin oranges. - Serve and Enjoy:
Slice and serve this light and refreshing mandarin waffle cake chilled for the best flavor.