This Mandarin Meringue Cake with a cream cheese filling is an elegant dessert that marries the crispy sweetness of meringue with the rich, tangy flavor of fresh mandarin curd. With its delicate layers and sophisticated flavors, this cake is sure to impress at any occasion—from a festive holiday dinner to a special family gathering. The use of fresh mandarins, the fluffy meringue, and the creamy filling creates a dessert that is both refreshing and indulgent, making it a timeless recipe for those who love citrus-based sweets.
The cake combines multiple textures and flavors: the meringue offers a crisp and melt-in-your-mouth bite, while the mandarin curd gives a luscious, citrusy burst that perfectly complements the smooth and creamy cream cheese filling. The addition of cranberries and fresh rosemary for decoration elevates the presentation, transforming this dessert into a show-stopper that will leave everyone asking for seconds.
What makes this recipe truly special is its balance between sweetness and tartness. The meringue adds a delicate sweetness, while the tangy mandarin curd keeps it from becoming too rich. The cream cheese filling brings a layer of indulgence and smoothness, and the decoration adds a beautiful, seasonal touch that not only looks stunning but also enhances the overall flavor profile. This is a dessert that combines sophistication with simplicity and will certainly become a family favorite.
Full Recipe:
Ingredients:
For the Meringue:
- 190 g egg whites (about 6 medium eggs)
- Pinch of salt
- Pinch of citric acid or 1 teaspoon lemon juice
- 250 g sugar (about 1 cup, finely granulated or powdered sugar)
- 25 g cornstarch (or potato starch, about 1.5 tablespoons)
For the Mandarin Curd:
- 300 g peeled mandarins (about 4-5 mandarins)
- 2 egg yolks (from medium eggs, size C1)
- 30 g sugar (about 1 heaping tablespoon)
- 20 g cornstarch (about 1 heaping tablespoon) (Optional: If you’re concerned about bitterness from the peel or unsure about curd preparation, substitute with berry filling or tangy jam)
For the Cream Cheese Filling:
- 250 g cream cheese (such as cottage cream cheese or any soft cream cheese)
- 15 g powdered sugar (about 1 tablespoon, leveled)
- 100 ml heavy cream (33% fat)
For Decoration:
- Fresh mandarins (sliced or peeled)
- Cranberries
- Fresh rosemary
- Powdered sugar (for light dusting)
Steps:
1. Prepare the Meringue:
- Preheat the oven to 100°C (212°F).
- In a clean bowl, beat the egg whites and salt using an electric mixer on medium speed until soft peaks form.
- Add the citric acid (or lemon juice) to stabilize the egg whites, then gradually add the sugar while continuing to beat until stiff peaks form and the meringue becomes glossy.
- Sift the cornstarch over the meringue mixture and gently fold it in with a spatula.
- Spoon the meringue onto a baking sheet lined with parchment paper, shaping it into three even rounds (for the layers of the cake).
- Bake the meringue layers for about 1 hour and 30 minutes or until they are crisp and dry. Let them cool completely on the tray.
2. Make the Mandarin Curd:
- In a blender or food processor, blend the peeled mandarins into a smooth puree.
- In a saucepan, combine the mandarin puree, sugar, and cornstarch. Stir constantly over medium heat until the mixture thickens and starts to bubble.
- In a small bowl, whisk the egg yolks lightly. Once the mandarin mixture has thickened, slowly pour a little of it into the egg yolks to temper them, whisking constantly.
- Gradually add the tempered yolk mixture back into the saucepan, continuing to whisk. Cook for another 2-3 minutes until the curd has fully thickened.
- Remove from heat and let the curd cool to room temperature.
3. Prepare the Cream Cheese Filling:
- In a bowl, combine the cream cheese and powdered sugar. Beat with a mixer until smooth and creamy.
- In a separate bowl, whip the heavy cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
4. Assemble the Cake:
- Once the meringue layers are cooled, place one layer on a serving platter.
- Spread a generous amount of the mandarin curd on top, followed by a layer of the cream cheese filling.
- Add the second layer of meringue, and repeat with more mandarin curd and cream cheese filling.
- Top with the final layer of meringue, and spread the remaining cream cheese filling over the top.
- Decorate with fresh mandarins, cranberries, rosemary sprigs, and a light dusting of powdered sugar.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Calories per Serving: 250 kcal (approximate, depending on portion size)
Servings: 8-10 slices
Why This Recipe is Timeless:
The Mandarin Meringue Cake is a true celebration of seasonal ingredients, offering a fresh take on classic meringue-based desserts. The use of mandarins adds a citrusy zing that perfectly balances the sweetness of the meringue and the richness of the cream cheese filling. This dessert is both refreshing and indulgent, combining textures like crisp, airy meringue with smooth curd and velvety cream cheese. It’s the ultimate treat for special occasions, holiday feasts, or even just an indulgent dessert to brighten any evening. What makes it timeless is how it highlights the elegance of simple ingredients and the joy of creating something beautiful and delicious.
Nutrition Facts:
- Calories: 250 kcal (per serving)
- Carbs: 32 g
- Protein: 3 g
- Fat: 13 g
- Sugar: 23 g
- Fiber: 1 g
FAQs:
Can I substitute mandarins with another citrus fruit?
Yes, you can use oranges or tangelos if mandarins are not available. Keep in mind that the flavor profile will change slightly.
Can I make this ahead of time?
Yes! The meringue layers can be baked and stored in an airtight container for up to 3 days. The mandarin curd and cream cheese filling can also be made in advance and refrigerated for up to 2 days.
How do I avoid the meringue cracking?
Ensure that the oven temperature is low and even. Do not open the oven door during baking, as this can cause the meringue to crack due to sudden temperature changes.
What if I don’t have cornstarch?
You can use potato starch as a substitute, or if you don’t have either, you can omit it altogether. The meringue will still turn out fine.
Tips for Making the Cake Perfect:
- Egg whites: Make sure the egg whites are at room temperature before whipping. This helps them reach the right volume and texture.
- Meringue consistency: When adding sugar to the egg whites, do so gradually and ensure that the sugar dissolves completely before you stop whipping. The meringue should form stiff, glossy peaks.
- Avoiding soggy meringue: Let the meringue cool completely before assembling the cake, as a warm meringue can soften and lose its structure when layered.
- Mandarin curd tips: Stir the curd constantly to prevent it from burning. If it gets too thick, you can add a little water to loosen it.
Storage Tips:
Store leftover cake in an airtight container in the refrigerator. The meringue will soften over time, so it’s best enjoyed within 2-3 days of assembly for optimal texture. If you want to keep the meringue crisp, store the layers and filling separately and assemble the cake right before serving.
Conclusion:
The Mandarin Meringue Cake with Cream Cheese Filling is not just a dessert but an experience — one that evokes the joy of seasonal fruits and the art of pastry-making. From the light, crispy meringue layers to the creamy filling and tangy curd, every bite is a perfect harmony of flavors. It’s the ultimate dessert for those who want to impress with a dish that is both visually stunning and wonderfully delicious. Whether it’s a festive occasion or a simple gathering, this cake will always be the star of the table, making it a timeless favorite for years to come.