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Mandarin kefir cream torte

Prep Time 30 minutes
Cook Time 30 minutes
Minimum total chilling time 3 hours
Total Time 4 hours
Servings 12 servings
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Ingredients

Sponge base

  • 2 eggs Separate the yolks and whites.
  • 2 tbsp plain water
  • 75 g caster sugar
  • 8 g vanilla sugar Use vanilla sugar, not unsweetened vanilla powder.
  • 100 g all-purpose flour
  • 1 tsp baking powder

Kefir filling and fruit

  • 15 g silver gelatin sheets Sheet weights vary by grade and brand. Check the package instructions before substituting another gelatin.
  • 350 g canned mandarin segments Weigh after draining thoroughly; do not include the canning liquid.
  • 250 g plain quark Or use the same weight of thick, unsweetened full-fat Greek yogurt.
  • 150 g plain milk kefir Unsweetened.
  • 200 g plain yogurt Unsweetened.
  • 1 tbsp lemon juice
  • 3 tbsp caster sugar
  • 8 g vanilla sugar

Fruit glaze

  • 250 ml mixed fruit juice Choose a yellow or orange juice blend.
  • 1 tbsp potato starch Check that the ingredient label says potato starch.
  • 2 tbsp caster sugar

You will need

  • 24 cm springform cake pan
  • Adjustable cake ring
  • Baking paper and cooling rack
  • Electric hand mixer and mixing bowls
  • Sieve, spatula and whisk
  • Small saucepan
  • Oven and refrigerator
  • Wooden skewer and a thin knife

Instructions

Bake the sponge

  • Preheat the oven to 175°C (350°F) with top and bottom heat. Line the base of the cake pan with baking paper.
  • Beat the egg whites and water until the peaks stand upright when you lift the beaters.
  • Beat the yolks with the sugar and vanilla sugar for the sponge until pale and foamy. Sift the flour and baking powder over the yolk mixture, then gently fold in the beaten whites with a spatula until no dry flour remains.
  • Spread the batter evenly in the pan and bake for 20–25 minutes, until a skewer inserted into the centre comes out without wet batter.
  • Let the sponge cool completely on a rack, then remove it from the pan and peel off the baking paper.

Set the kefir filling

  • Place the gelatin sheets in cold water one at a time. Soak for 5 minutes, then gently squeeze out the excess water.
  • Mix the quark, milk kefir, yogurt and lemon juice with the sugar and vanilla sugar for the filling until smooth.
  • Melt the squeezed gelatin over low heat without boiling, then remove from the heat. Whisk in 2 tbsp of the dairy mixture; continue adding a little dairy mixture at a time until the gelatin mixture reaches room temperature, then slowly whisk it into the remaining dairy mixture.
  • Place the cooled sponge on a serving plate and fit the cake ring snugly around it.
  • Gently fold half the drained mandarins into the filling, then spread it evenly over the sponge.
  • Refrigerate for at least 2 hours, until the filling is set.

Add the fruit and glaze

  • Arrange the remaining drained mandarin segments over the set filling.
  • Mix the potato starch and sugar for the glaze with a little of the measured fruit juice until smooth. Bring the remaining juice to a boil and slowly pour in the starch mixture, stirring constantly. Cook at a gentle boil for about 30 seconds, stirring until thickened.
  • Remove the glaze from the heat and let it cool briefly without losing its fluid consistency. Gently spoon it evenly over the mandarins.
  • Refrigerate until the topping is set, allowing at least 3 hours of chilling in total, including the earlier chilling of the filling. Run a thin knife around the inside of the ring, then lift off the ring and slice the cake.

Storage and safety

Cover and refrigerate the torte at 4°C (40°F) or below for up to 1–2 days. Leave it in the refrigerator until serving. Discard any torte left out for more than 2 hours, or more than 1 hour if the room is warmer than 32°C (90°F).