Quick Tangerine Cream Cake

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Place a cake ring around the cake base.
Briefly whip the cream. Then add the 3 packets of cream stabilizer and beat everything stiff for about 3 minutes on the highest level. Finally add the 3 sachets of vanilla sugar.
Drain the mandarins well and collect the juice. After the mandarins have drained well, fold them into the cream mixture and then distribute evenly on the cake base.
For the icing, measure 250 ml of the collected mandarin juice and stir briefly with the sauce powder. Put the topping on the cream mixture as quickly as possible, as it sets very quickly.
Put the cake in the fridge for about 1 hour until you are ready to eat it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.