Mandarin cake with cream and sponge biscuits: A light and refreshing dessert

Name: Mandarin cake with cream and sponge biscuits: A light and refreshing dessert
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 5 eggs; 6 tablespoons granulated sugar; 5 tablespoons all-purpose flour; 250 ml whipping cream; 300 g soft quark; 1 can of mandarins (in their own juice); 20 g gelatin; 4 tablespoons powdered sugar; 11 tablespoons water (for the gelatin)

Easy to prepare
10 portions
30 minutes

Jan, 21. 12. 2025

Print recipe

Do you love fresh cakes with fruit and cream? You’ll fall in love with this mandarin cake with cream and sponge biscuits at the first bite! A delicate sponge, fluffy quark cream, juicy mandarins and a moist cake base form a combination you won’t be able to resist. Plus, the recipe is simple, quick and without unnecessarily complicated ingredients.

For 10 portions

Ingredients

For the batter:

5 eggs
6 tablespoons granulated sugar
5 tablespoons all-purpose flour

For the cream:

250 ml whipping cream
300 g soft quark
1 can of mandarins (in their own juice)
20 g gelatin
4 tablespoons powdered sugar
11 tablespoons water (for the gelatin)

Preparation procedure

Prepare the sponge batter Separate the egg whites from the yolks. Whisk the egg whites into stiff peaks. Beat the yolks with the sugar and then fold in the flour. Carefully fold the egg-white foam into the mixture until a smooth and airy batter forms.
Baking the cake base Line a cake pan (approx. 24 cm) with baking paper. Pour the batter into the pan and bake at 180 °C for about 25–30 minutes. Check doneness with a skewer. After cooling, slice the sponge into two layers.
Preparing the cream Pour 11 tablespoons of water over the gelatin and let it swell. In the meantime, whip the cream, add the quark and powdered sugar. Briefly heat the swollen gelatin to dissolve it, and stir it into the cream.
Assembling the cake Spread half of the cream evenly over the bottom layer of the cake. Add drained and chopped mandarins. Cover with the second sponge layer and spread the remaining cream over the surface. For an even more festive appearance, you can dust the cake with powdered sugar or coconut.
Chilling Let the finished cake set in the refrigerator for at least 3 hours — ideally overnight so the flavors meld well.

Total preparation time

Preparation: 30 minutes
Baking: 30 minutes
Chilling: 3 hours
Total: approx. 4 hours

Number of servings

approx. 10 servings

Conclusion

This mandarin cake with cream and sponge biscuits is an ideal choice when you crave a light, refreshing and visually attractive dessert. It is perfect with afternoon coffee, for celebrations, and as a weekend sweet finale. There is beauty in simplicity — and in this recipe, perfectly balanced flavor!