Mandarin Orange Sour Cream Crumb Cake
This incredibly moist Mandarin Orange Sour Cream Crumb Cake will win you over with its fresh, fruity cream filling and perfectly crispy streusel made right in your Thermomix®.
Servings: 16
Calories: 355kcal
Equipment
- Thermomix
- Sieb
- Rührschüssel
- Springform Ø 26 cm
Ingredients
For the streusel (crust & topping)
- 350 g All-purpose flour
- 1 Stk. Egg (medium)
- 150 g Granulated sugar
- 150 g Butter cold, cubed
- 2 gestr. TL Baking powder
- 1 Prise Salt
For the mandarin sour cream filling
- 3 kl. Dosen Mandarin oranges well drained
- 800 g Sour cream 4 containers
- 1 Stk. Juice of 1 small lemon
- 100 g Granulated sugar
- 1 Pck. Vanilla pudding mix cook-and-serve (not instant)
Instructions
- Preheat your oven to 170°C convection. Line the bottom of a springform pan with parchment paper and grease the sides really well.
- 350 g All-purpose flour, 1 Stk. Egg (medium), 150 g Granulated sugar, 150 g Butter, 2 gestr. TL Baking powder, 1 Prise SaltAdd all the streusel ingredients to your mixing bowl and process for 10 sec. / speed 6 until crumbly.
- 3 kl. Dosen Mandarin oranges, 800 g Sour cream, 1 Stk. Juice of 1 small lemon, 100 g Granulated sugar, 1 Pck. Vanilla pudding mixGently squeeze a little excess liquid out of the drained mandarin oranges. In a large bowl, whisk together the sour cream, lemon juice, sugar, and vanilla pudding mix until beautifully smooth and creamy, then gently fold in the mandarin oranges.
- Press half of the streusel mixture evenly into the bottom of your prepared pan to form the crust. Pour the mandarin sour cream filling over the top, then generously sprinkle the remaining streusel over the filling.
- Bake the cake on the middle rack for about 60 minutes at 170°C convection, or until the streusel topping is a gorgeous golden brown.
- Let the cake cool completely in the pan. Ideally, pop it in the fridge to chill for a few hours before slicing into it!
