Schmandkuchen

Schmandkuchen, literally translated - Sourcream Cake is a typical german cake.  There are several types of Schmandkuchen but ours is prepared with canned mandarin oranges and topped with fruit juice glaze.  This recipe was handed to me by my sister-in-law and it should be baked one day before serving.

Crust Ingredients:
200 g flour

100 g sugar

100 g butter

1 egg

Filling Ingredients:

3 cups (à 200 g) Schmand (sour cream)

1 packet Vanilla Pudding powder (from Dr Oetker) or any other brands (for 500 ml milk)

500 ml fresh milk

4 tbsp sugar

2 small cans (à 300 g) mandarin oranges, to be strained in a sieve and juice to be saved for later use

Topping:

1 pkt Tortenguß (klar), (or one can use 15 g white agar-agar powder instead of gelatine)

250 ml juice from canned mandarin oranges

2 tbsp sugar

Method:

Knead all the crust ingredients together and form into a pliable dough.  Line a 26 cm diameter springform with dough, bringing it halfway up the sides.

Cook pudding as indicated on the packet instructions (normally 2 tbsp sugar is indicated on the packet but one needs to add 4 tbsp sugar) and then transfer into a bowl in order that it can cool down faster.  

Add Schmand and mix well.  Pour filling into form and arrange the mandarin oranges on top (see photo below).  Bake in a preheated fan oven (160ºC) for one hour.  Cool the cake completely while still in the springform.

Prepare Tortenguß  according to packet instructions using the juice of the mandarin oranges:  Mix Tortenguß powder (or 15 g agar-agar powder) with 250 ml juice and sugar together in a pot.  Mix well and cook over medium heat.  Bring mixture to a light boil and stirring all the time.  It is important to keep stirring or else lumps will form.  Let it cool down for one minute before pouring onto a tablespoon which is held above the centre of the cake.  The glaze will spread over the top of the cake by itself.

If one is unable to buy Tortenguß or agar-agar, an alternative glaze can be prepared as follows:

250 ml juice from canned mandarin oranges

2 tbsp sugar

3 - 4 tbsp cornflour

Method:

Bring juice and sugar in a pot to a boil.  In the meantime, mix cornflour with a little water until there are no lumps.  Once juice mixture boils, add the cornflour/water mixture and stir well.  Let it boil for one minute and keep stirring.  Remove from heat and pour mixture on the centre of cake.  Leave to cool in springform completely overnight.

Note:  It is best if the cake is baked one day before serving in order the filling can set.

Happy Baking!