Softer Than a Cloud: This Homemade Mandarin Cake Is the Ultimate Zesty Treat for Lazy Bakers

We’re all quite used to all the variety of cakes served in cafes and bakeries, but sometimes there’s something a little bit exotic that you crave for as a sweet treat.

This mandarin cake might be the best solution for your problem: made of the simplest ingredients, it’s easy to make and makes a nice creamy dessert for your table.

Here’s what you need: 2 eggs, 130 ml of mandarin juice, 10 g of butter, 120 g of flour, 1 teaspoon of baking powder, 250 ml of milk, 10 g of cornstarch, sweetener to your taste, 15 g of chocolate.

First, prepare the cake base. Beat one entire egg and the white of the second egg with sweetener until light and fluffy. Squeeze the mandarin oranges for juice or chop them in a blender and strain through a sieve.

Add the mandarin juice, melted butter, flour, and baking powder to the egg mixture. Mix until smooth: the dough should have the consistency of thick sour cream.

Pour the dough onto a silicone mat or baking sheet lined with parchment paper and spread it into an even square. Bake at 180 °C for about 15–20 minutes, adjusting the time according to your oven. Allow the baked cake to cool a little, then cut out any shape you like for your cakes.

Now make the cream. In a small saucepan, mix the milk, egg yolk, and cornstarch. Place over low heat and increase it, stirring constantly. Remember that the mixture will be runny at first, but it will quickly thicken later. Add sweetener to the finished cream and stir.

Assemble the cakes: a layer of biscuit, then cream, biscuit again, and a little more cream on top. Grate the chocolate using a fine grater and sprinkle it over the dessert. Place the finished cakes in the fridge for about 30-60 minutes to let them soften a little.