A fluffy sponge base, delicate creamy filling, juicy mandarins, and smooth pudding jelly create a refreshing layered dessert. These slices are perfect with coffee, for a family celebration, or as a sweet treat for guests.
The preparation is not complicated, but you do need to let the baked sponge cool and allow the finished dessert to set well. The juice from the canned mandarins is used for the top layer, giving the jelly a more intense fruity flavor. For the best result, let the slices rest in the fridge overnight.
What you will 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 oranges,
- 0.5 l whipping cream,
- 4 tubs of sour cream,
- 2 tablespoons sugar.
For the pudding jelly:
- 2 packets vanilla pudding powder,
- 2 tablespoons sugar,
- juice from the canned mandarins and water to a total of 750 ml.
Step-by-step preparation:
1. Preparing the mandarins: Open the cans of mandarins, separate the fruit from the juice, and let them drain well. Do not pour away the juice, as you will use it later for the pudding jelly. If needed, top up with water to make a total of 750 ml.
2. Whipping the egg base: Put the eggs in a bowl, add 120 g sugar, and beat together until foamy. Then add the vanilla sugar and a teaspoon of lemon zest, which gives the sponge a pleasant aroma.
3. Finishing the batter: Add the semi-coarse flour and baking powder to the whipped base. Mix everything into a smooth batter, making sure there are no dry spots. Pour the finished batter onto a baking tray and spread it evenly.
4. Baking and cooling: Bake the sponge at 180°C for about 20 minutes. After baking, let it cool completely, as the cream would not hold on a warm base and could start to melt.
5. Preparing the creamy filling: Whip the cream and then add the sour cream and 2 tablespoons of sugar. Mix into a smooth, delicate cream. Spread the cream evenly over the cooled sponge base.
6. Layering the mandarins: Arrange the drained mandarins from both cans over the creamy filling. Try to distribute them evenly so that every slice contains some fruit and the top layer has a regular structure.
7. Cooking the pudding jelly: Pour the measured juice and water mixture into a small saucepan. Add 2 packets of vanilla pudding powder and 2 tablespoons of sugar, and cook while stirring until you get a smooth, lump-free jelly.
8. Finishing the top layer: Let the cooked jelly cool slightly so it is not too hot when spreading. Then carefully and evenly spread it over the mandarins and creamy filling. Work gently to avoid disturbing the layers of the dessert.
9. Setting and serving: Place the finished dessert in the fridge and let it set thoroughly, ideally overnight. During this time, the jelly will firm up, the cream will stabilize, and the flavors will blend. Then cut the slices and serve chilled.
How to make smooth pudding jelly
Mix the vanilla pudding powder into the juice and water mixture thoroughly so there are no lumps. Stir constantly while cooking and wait until the mixture reaches a smooth consistency suitable for spreading.
Do not spread the jelly over the cream layer immediately after removing it from the stove. Let it cool slightly, but spread it before it starts to set in the saucepan.
Why the sponge must cool completely
The creamy filling should only go on a cold sponge. If the sponge is still warm, the cream could loosen and the layers would be harder to build. Do not rush the cooling by spreading the filling on a lukewarm base.
Final tip
Let the slices rest in the fridge overnight, as the original recipe suggests. Sufficient resting makes slicing easier, as both the cream and pudding jelly will have a firmer texture. When portioning, cut so that each piece contains some of the mandarin layer.
