How to make a lovely, sweet and sour mandarin dice cake.
2 eggs in room temperature
70 g of sugar + 2 teaspoons of vanilla sugar
100 g of flour
1 teaspoon of baking powder
1 tablespoon of lemon juice
370 ml of mandarin or orange juice - POUR OFF A CUP FROM THIS TO MIX WITH PUDDING AND SUGAR
1 pack of sugar free vanilla pudding
3 tablespoons of sugar
320 g of canned mandarins (drained)
350 ml of whipping cream - SAVE A COUPLE OF SPOONS OF WHIPPED CREAM TO DECORATE BISCUITS
1 teaspoon of vanilla extract
4 tablespoons of powdered sugar
1 cream stabilizer
150g of biscuits
Couple of spoons of mandarin syrup from the can
Beat eggs with sugar until light and fluffy.
Add lemon juice, lower the speed then add flour and baking powder.
Preheat your oven to 195 C. Line the baking pan with paper and fill it with batter. Bake for 10 - 15 minutes.
Add sugar and pudding powder to one part of juice. Mix well.
Boil the remaining juice.
As the juice is boiling, pour in the pudding mixture, mix everything gingerly and boil for about a minute more.
Mix hot pudding with mandarines.
Spread the still warm pudding layer over the cake.
Whip whipping cream until thick.
Add vanilla extract, powdered sugar and stabilizer.
Spread the cream evenly. Save about 5 spoons for decoration.
Top the cake with biscuits.
Soak every biscuit with mandarin syrup from the can.
Decorate with whipped cream swirls.