Mandarin Sour Cream Cake (German)

german-mandarinorangesourcreamcake This is one of my favourite cakes. The delicious cake called German Mandarine Orange Sour Cream Cake in German we call it Schmandkuchen. "Schmand" is the equivalent to the American sour cream that will be used for this cake. It is used in baking because it is not curdling by the heat while baking. You will love this cake.

Base Cake:
10.6 oz all-purpose flour, unbleached (300 g)
3.5 oz Monk Fruit Sweetener with Erythritol (Powdered) (100 g)
2 tsp. baking powder
½ tsp. pure vanilla extract
2 medium egg yolks
½ cup butter, soft (120 g)

Filling:
2⅛ cups milk (500 mL)
½ cup Monk Fruit Sweetener with Erythritol (Granular) (100 g)
2.8 oz cornstarch (80 g)
2 tsp. pure vanilla extract
21 oz sour cream (German Schmand) (600 g)
1 (12 oz) can mandarin oranges, drained (350 g)

Make the Base Cake:
Combine sifted all-purpose flour, unbleached, confectioners' sugar and baking powder in a large bowl.

Add vanilla extract, egg yolks and butter. With a hand mixer mix well until you get a smooth dough (if the dough should get crumbly just add some water).

Form a ball out of the dough, wrap in a sheet of plastic wrap and keep in fridge for 30 minutes.

Make the Filling:
Combine milk with sugar, cornstarch, vanilla extract and sour cream. It should be of thick consistence without being clumpy. Set aside.

Drain the mandarin oranges.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Use a spring form of 10" diameter (25 cm) and line with parchment paper.

Remove base dough from fridge, unwrap and roll ⅔ of the dough so it will fit into the form.

Form out of remaining dough a log which is used to be placed around the edges of the spring form.

With a fork poke the dough several times.

Place half of the mandarin oranges on the base dough then pour the filling on top.

Add remaining ones on top.

Bake for about 60-70 minutes until the cake has set.

Remove from oven and let cool off on a cooling rack.

Release form when completely cooled off and not earlier.

Cook's Notes: Vary the cake by using sour cherries or apricots.