Mandarin Kefir Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 299 kcal | (14 %) | ||
| Protein | 2.9 g | (3 %) | ||
| Fat | 19.2 g | (17 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the cake
- 100 grams butter
- 80 grams sugar
- 1 packet Vanilla sugar
- grated zest of lemons
- 2 eggs
- 100 grams Pastry flour
- 25 grams cornstarch
- 1 tsp Baking powder
- For the filling and topping
- 2 cans Mandarin orange
- 1 packet ground white gelatin
- 300 grams Kefir
- 80 grams sugar
- 400 grams cream
- 1 packet Vanilla sugar
- 1 packet Dessert powder Mandarin flavor
Preparation steps
For the dough, beat all the ingredients until well blended. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 25 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake. Place the cake on a plate with a cake ring around it.
For the filling, drain the mandarin oranges, reserving the juice. Mix kefir and sugar. Dissolve gelatin in hot water according to package instructions. Stir in about 4 tablespoons of the kefir mixture then stir in the remaining kefir mixture. Beat cream with vanilla sugar until stiff. When the kefir mixture starts to gel, fold in whipped cream and half the mandarin oranges. Spoon mandarin cream over the cake. Refrigerate. For the mandarin orange topping, reserve a few mandarin oranges for garnish. Puree the remaining mandarin oranges and stir in 250 ml (approximately 1 cup) of the reserved juice. Cook the dessert according to instructions with the fruit puree. Cool slightly then spread on the mandarin cream. Garnish with remaining mandarin oranges. Refrigerate for 2 hours
