A moist sponge with lemon zest, delicate cream layer, juicy mandarins and smooth vanilla jelly create a refreshing layered dessert. These greedy slices are perfect for festive occasions, family gatherings or whenever you want to treat yourself to something sweet.
The preparation is not complicated, but it is important to let the baked sponge cool completely and allow the finished dessert to set thoroughly in the fridge. For the best result, let the slices rest overnight. When serving, you can garnish with fresh mandarins or a sprinkle of finely grated lemon zest to taste.
What you’ll need
For the sponge:
- 4 eggs,
- 120 g sugar,
- 1 packet vanilla sugar,
- 1 teaspoon lemon zest,
- 120 g semi-coarse flour,
- 1 teaspoon baking powder.
For the cream and mandarin layer:
- 2 cans of mandarin segments,
- 0.5 l whipping cream,
- 4 tubs of sour cream,
- 2 tablespoons sugar.
For the vanilla jelly:
- 2 packets vanilla pudding powder,
- 2 tablespoons sugar,
- juice from the mandarin cans plus water to make up 750 ml total liquid.
Step-by-step preparation:
1. Preparing the sponge: Beat the eggs with the sugar until pale and fluffy. Add the vanilla sugar and lemon zest, which will give the sponge a pleasant, fresh aroma.
2. Adding the flour: Gently fold in the semi-coarse flour and baking powder into the egg mixture. Mix until you have a smooth batter with no dry spots or lumps.
3. Baking the sponge: Pour the prepared batter onto a baking tray and spread it out evenly. Bake the sponge at 180°C for about 20 minutes. Once baked, let it cool completely so the cream layer won’t melt when spread on top.
4. Preparing the cream: Whip the cream until stiff, then add the sour cream and 2 tablespoons of sugar. Mix everything together to create a smooth cream, and spread it evenly over the cooled sponge.
5. Mandarin layer: Drain the mandarins (reserve the juice for the jelly) and arrange the fruit evenly over the cream layer so it covers the whole surface of the dessert.
6. Preparing the vanilla jelly: Top up the juice from both cans with water to a total of 750 ml. In a small saucepan, bring it to a boil with 2 tablespoons of sugar and the vanilla pudding powders, stirring until you get a smooth, lump-free jelly.
7. Finishing the layers: Let the cooked jelly cool slightly. Then carefully and evenly spread it over the mandarin and cream layer, covering the entire surface of the dessert.
8. Chilling and serving: Place the finished dessert in the fridge and let it set thoroughly, ideally overnight. The layers will meld together as it rests, and the jelly will firm up to a consistency that’s easy to slice.
How to achieve a smooth and firm cream
Use high-quality whipping cream for the cream layer to create a richer and smoother texture. Also, make sure the sponge is completely cool before spreading the cream on top. If the base is warm, the cream may soften and the layers won’t hold together as well.
Why let the slices rest overnight
Allowing enough time for chilling is especially important for the vanilla jelly to set and for all the layers to meld together. If you leave the slices in the fridge overnight, they will be easier to cut and will keep their neat, layered look when served.
Final tip
When serving, you can decorate each slice with fresh mandarins or a sprinkle of finely grated lemon zest. Both options will highlight the fresh taste of the fruit and lemon sponge, without overpowering the delicate cream and vanilla jelly.
