Cakes
Mandarin Sour Cream Cake: A No-Rise Farmer’s Cheese Dough, Pudding Layer and Zesty Lemon Glaze
A mandarin sour cream cake with a farmer's cheese dough, a thick pudding and sour cream layer, canned mandarins and a lemon almond glaze.
Instructions
Let the mandarins drain well. Put the flour, sugar, farmer's cheese, salt and baking powder in a bowl, add the milk and oil, and work into a dough.
Line a 13×11-inch (33×29 cm) baking pan with parchment paper. Roll or press the dough out in the pan.
Pour a little of the 750 ml (3 cups plus 2 tablespoons) milk into a glass and stir the pudding powder into it. Bring the remaining milk with the sugar to a boil in a pot.
Stir in the dissolved pudding mixture and keep stirring until it thickens. Transfer the pudding to a bowl.
Stir the sour cream into the pudding until smooth. Pour the cream over the dough and spread it evenly.
Arrange the mandarins on top of the cream. Bake the cake in an oven heated to 320°F (160°C) convection for 40 minutes.
Stir the lemon juice into the powdered sugar. Pour the glaze over the baked cake and sprinkle it with the slivered almonds. Cut when the glaze has set.
- Use full-fat sour cream (30% if you can find it) or crème fraîche; US sour cream is lighter, so the filling will be a bit softer.
- If you cannot find pudding powder, use cornstarch of the same weight and add 2 teaspoons of vanilla extract.
- Bake at 320°F (160°C) with the convection (fan) setting for 40 minutes.