Mandarin Sour Cream Cake with coconut crumbles

This post is also available in german/deutsch.Hi Friends. No Sunday without a new cake recipe. This delicious and creamy Mandarin sour cream cake with coconut crumbles is the perfect dessert for sweet tooth. Vegan and easy. It tastes like cheese cake, but we don´t use cream cheese we use sour cream or “Schmand” in german.

Mandarin Sour Cream Cake

shortcrust
125 g flour
55 g vegan butter, cold and cubed
1 tbsp cold water
1/4 tsp baking powder
1 tbsp of sugar

filling
400 g vegan sour cream or creme fraiche
350 ml plant based milk (soy, rice, oats)
90-110 g sugar
1/2 tsp vanilla extract
1 can of tangerines (without sugar or reduced) drained
1 and 1/2 sachets of vanilla custard powder (4 tbsp)(55g)

Coconut Crumbles
50 g dessicated coconut
25 g flour
25 g sugar
50 g vegan butter

Springform 18 cm

Preheat oven to 175 ° C. Lay the springform baking tray with baking paper and grease the springform edge.
shortcrust
Knead all ingredients to a smooth dough. Roll it out and place it in the springform, forming a 3 cm high edge and place in the fridge.
filling
Add the sour cream to a bowl and stir briefly.
Boil 200 ml of milk with sugar and vanilla extract. Mix 150 ml of milk with vanilla custard powder and stir in the hot milk. Bring to a boil while stirring constantly. Stir immediately under the sour cream until a creamy homogeneous mass is obtained. Fill in the springform pan and top with the drained mandarins.
crumble mixture
Put all the ingredients in a bowl and knead into sprinkles. Place on the cake.
Bake the cake in the oven in the lower third for 60 minutes until golden brown. If the crumbles too dark, cover with baking paper.
Allow the cake to cool completely on a grid before cutting it – preferably overnight.

Enjoy the cake. Your Kathrin

Schmand it´s typical product in Germany. I think its hard to find it outside of Germany (Sorry if it does) You can use a sour cream or creme fraiche.

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Mandarin Sour Cream Cake

This delicious and creamy Mandarin Sour Cream Cake with coconut crumbles is the perfect dessert for sweet tooth. Vegan and easy. 

Course bake

Cuisine Dessert

Keyword cheese cake

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 1 cake

Author Klaraslife

Ingredients

shortcrust

• 125 g flour
• 55 g vegan butter cold and cubed
• 1 tbsp cold water
• 1/4 tsp baking powder
• 1 tbsp of sugar

filling

• 400 g vegan sour cream
• 350 ml plant based milk soy, rice, oats
• 90-110 g sugar
• 1/2 tsp vanilla extract
• 1 can of tangerines without sugar or reduced drained
• 1 and 1/2 sachets of vanilla custard powder 4 tbsp or 55 g

Coconut Crumbles

• 50 g dessicated coconut
• 25 g flour
• 25 g sugar
• 50 g vegan butter

Springform 18 cm

Instructions

• Preheat oven to 175 ° C. Lay the springform baking tray with baking paper and grease the springform edge.

shortcrust

• Knead all ingredients to a smooth dough. Roll it out and place it in the springform, forming a 3 cm high edge and place in the fridge.

filling

• Add the sour cream to a bowl and stir briefly.
• Boil 200 ml of milk with sugar and vanilla extract. Mix 150 ml of milk with vanilla custard powder and stir in the hot milk. Bring to a boil while stirring constantly. Stir immediately under the sour cream until a creamy homogeneous mass is obtained. Fill in the springform pan and top with the drained mandarins.

crumble mixture

• Put all the ingredients in a bowl and knead into sprinkles. Place on the cake.
• Bake the cake in the oven in the lower third for 60 minutes until golden brown. If the crumbles too dark, cover with baking paper.
• Allow the cake to cool completely on a grid before cutting it - preferably overnight.
• Enjoy the cake. Your Kathrin

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