Lemon Mandarin Cream Pie
Baking and Desserts | French cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
Lemon Mandarin Cream Pie
Ingredients
- Sour Cream - 1 can
- Condensed Milk - ½ can
- Wheat Flour - 14.1 oz
- Activated Baking Soda - 1 teaspoon
- Lemon - 1 piece
- Mandarins - 4 pieces
- Sugar - 1 cup
- Chocolate eggs - 4 pieces
- Butter - 3.5 oz
Step by Step guide
Step 1
Prepare the dough: beat the sour cream and condensed milk with sugar, add the eggs one at a time, gradually mix in the flour and baking soda (dissolve one teaspoon in boiling water), mix thoroughly again and pour into a mold with a diameter of 25–26 cm. Bake in a preheated oven at 356°F for 40 minutes (check readiness with a toothpick).
Step 2
Remove the finished cake from the mold and let it cool completely, then divide it into two layers.
Step 3
While the cake cools, prepare the cream: cut the lemon and blend it into a puree (with the peel), peel the mandarins and also turn them into puree. Transfer the citrus puree to a saucepan, add sugar and diced butter, heat until the sugar is completely dissolved — do not let it boil — stir constantly. In a separate bowl, beat two eggs and, while quickly stirring the cream, pour in the beaten eggs, warm everything together over low heat, and let it cool completely (the cream should cool to room temperature).
Step 4
Spread the resulting cream on the bottom layer, place the top layer on it, and generously spread the citrus cream on top as well.
Step 5
The cream will set within 1–1.5 hours. After the cream has set, serve the pie with tea or coffee.
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