Mandarin Cake with Vanilla Cream
Ingredients
Cake batter
- 4 eggs
- 1 cup powdered sugar
- 1 cup mandarin juice
- 1 teacup vegetable oil
- 1 packet vanilla
- 1 packet baking powder
- 2.5 cups flour
Vanilla cream
- 4 cups milk
- 1 cup powdered sugar
- 1 teacup flour
- 2 tablespoons butter
- 2 packets vanilla
Topping
- Plenty of coconut
- Optional white chocolate sauce for decoration
Preparation
Prepare the cake batter by beating sugar and eggs for at least 5 minutes.
Add mandarin juice and vegetable oil in order and whisk with a wire whisk.
Sift the dry ingredients and add them, then mix with a spatula.
Pour the batter into a baking dish lined with parchment paper.
Bake in a preheated 180-degree oven until a toothpick comes out clean.
Remove from oven, immediately take the cake out of the dish, let the dish cool, then remove the paper and place the cake back in the dish.
Prepare the vanilla cream by adding milk, sugar, and flour to a pot and whisking with a wire whisk.
Cook the mixture on the stove until it reaches a pudding consistency.
Remove from heat, add butter and vanilla, and whisk until combined.
Moisten the cake with one cup of milk.
Pour the cream evenly over the cake.
Sprinkle plenty of coconut on top.
Place in the refrigerator to chill for about one hour.
Slice and serve.
Tips
This cake has a wonderful aroma and is sure to impress. Make it and enjoy!
