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Mandarin cake

When you are busy at work, you suddenly remember that your loved one has a name day the next day and is in a hurry to make a fixed cake - the result can be surprisingly good!

Mandarin cake
Servings6 Serving
Ingredients for Sponge cake
 3 Eggs
 300 g Pumpkin
 30 g Milk powder 1%
 30 g Protein
 30 g Cocoa
 15 g Ground linseed (or 1 g of xanthan gum)
 4 g Soda
 1 tbsp Vinegar 9%
 A pinch of salt
 Sweetener of your choice
Ingredients for Cream
 600 g Mandarins (peeled weight)
 500 g Ricotta fresh cheese (6-11%, or culinary curd "White", or non-fat curd cream "Alma")
 25 g Gelatin
 40 g Caramelized walnuts (fry 40 g of chopped walnuts with 15 g of sugar)
 50 Water
 Sweetener, vanilla
Bake Biscuits

Peel and cut the pumpkin into small pieces. Put in the microwave for 6 minutes (or sauté in a saucepan or bake in the oven). Blend into a soft powder and cool.


In a bowl, mix the dry ingredients: milk powder, protein, linseed, sweetener, a pinch of salt and cocoa.


To the blended pumpkin add 3 eggs, vanilla and blend.


In two passes, sift the dry ingredients into the dough mass. Stir.


Spoon 4 g penalty and pour vinegar (clear the penalty). Add to dough.


Mix everything and pour into the dough mold. I use 2 silicone molds 16 cm in diameter. Can be baked in one and then cut in half.


Bake at 180 degrees for ~ 25 minutes. Look at your stove so it doesn't burn.


Remove and cool. Wrap in cling film and place until cream is ready. It would be good to put it in the refrigerator.

Finished Mandarin cream

Peeled mandarins are blended into a homogeneous mass. Pour the mass through a sieve (colander) and squeeze the juice, leaving only the rind on the sieve. From 650 g of mandarin should be obtained ~ 430 g of pure mandarin juice. Pour into a saucepan and bring to a boil. Cool.


Add 500 g of ricotta to the mandarin juice and blend.


Gel 25 g of gelatin with cold water (150 g) and allow to swell. Melt the swollen gelatin in either a hot water bath or place it in the microwave for 30 seconds.


The dissolved gelatin is added to the mandarin - ricotta mass and placed in the refrigerator, allowing it to begin to thicken. Almost to the consistency of a thick cream mass.

Assemble the cake.

For cooled biscuits, cut the 'cap' to a flat surface or, if baked in the same shape, cut the top 'cap' and cut the biscuit in half.


In the meantime, the shape of the cake is prepared: the metal pastry rings are pulled out so large that a gap of ~ 8mm - 1cm is left along the edges when placing the biscuit at the bottom.


The "bottom" of the metal ring is packed - covered in half with triple folded foil. For safety, I wrap myself in the bottom to prevent the cream from leaking out. Place an acetate plate inside. Fastened with clips.


Put the first biscuit in the middle and pour 1/2 of the mandarin cream on top. Sprinkle 20 g of walnuts on top. Put the form in the refrigerator for about 15-20 minutes so that the cream hardens a little more.


Remove from the refrigerator. put in the form of a second biscuit and pour on top of the remaining 1/2 tangerine cream. Sprinkle with the remaining walnuts and leave in the refrigerator to freeze until morning.


In the morning, remove the ring, the acetate plate and decorate. I wrapped the bottom of the cake with peeled orange peel. Nothing superfluous.

Mandarin cake

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Nutrition Facts

Finished product weight 1488

Servings 6

1 serving contains
Calories 286.67
% Daily Value *
Total Fat 15.28g24%
Total Carbohydrate 17.02g6%
Protein 19.75g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Jaunais tievēšanas izaicinājums sākas jau 3. jūnijā, pēc


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Jaunais tievēšanas izaicinājums sākas jau 3. jūnijā, pēc

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