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Fluffy, moist pound base, light and airy yogurt cream filling and fruity mandarins are combined in these irresistibly delicious cakes. With their white layers and orange pieces of fruit, they are also a sweet eye-catcher on the coffee table. You can find a detailed mandarin yogurt bars recipe with the exact quantities and step-by-step instructions below.
Mandarin yogurt bars without gelatine
My mandarin yogurt bars contain no gelatine, just like the Bird’s milk sweets, the chocolate jelly or the Dominosteine. They are therefore suitable for vegetarians.
I prepared the filling with agar-agar, just as I did for the Bird’s milk cake and the cake “Slavutych”. It is important that the gel strength of the vegetable gelling agent is not weaker than 900. It must also not contain any other additives.
If your agar-agar does not have such a high gel strength, you will need more of it for the filling. In this case, you should experiment with the amount yourself.
When you spread the yogurt cream filling on the cake bases, it seems to be quite unstable. As it cools, it becomes firmer but remains very light and airy.
With fresh fruit pieces and juice
In contrast to the sun cake, these bars contain only fresh mandarins and do not contain canned fruit. The filling is made with freshly squeezed mandarin juice. Fresh mandarins cut into small pieces are also added.
Eye-catcher with light, airy filling and fluffy base
It’s not just fresh mandarins that make these bars special. The airy filling of yogurt and cream makes them taste light and summery. The incredibly soft, fluffy yet moist pound cake base combines perfectly with the filling and fruit.
In addition, the mandarin yogurt bars with their layers of white cake base and snow-white filling are a magical eye-catcher on the coffee table, similar to the raspberry meringue roulade or the Pavlova cake. The orange fruit pieces in the filling add a splash of color.
These mandarin bars are
- airy,
- light,
- moist,
- tender,
- fruity,
- sweet sour,
- incredibly tasty,
- with fresh fruit,
- with yogurt cream filling,
- aromatic,
- without gelatine,
- summery, just like the lemon slices,
- vegetarian,
- easy to make,
- ideal for a family tea time at the weekend or for a celebration.
How to make mandarin yogurt bars: tips and tricks
- Do not bake the cake base longer than necessary so that it tastes moist and fluffy. It should have a fairly light color and must not get too dark. Test with a skewer to check whether it is done.
- For the yogurt cream filling, use pure agar-agar without additives and with a gel strength of 900. If your agar-agar has a weaker gel strength, you will need more of it for the recipe.
- You can adjust the amount of powdered sugar for the filling to taste.
- Process the yogurt cream filling with mandarins as quickly as possible, as the agar-agar sets very quickly.
- The filling seems to be quite unstable when spread on the cake bases. It becomes firmer as it cools, but remains very airy at the same time.
Did you make the mandarin yogurt bars using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these other bars recipes:
- Lemon berry bars – fruity recipe with yogurt
- Sponge slices with butter cream: so tasted small Soviet happiness
- Napoleon puff pastry slices with kefir – old recipe

Mandarin yogurt bars
Ingredients
for the batter
- 150 ml milk
- 2 eggs
- 120 g sugar
- 100 ml vegetable oil
- 240 g flour
- 7 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the filling
- 2 mandarins
- 150 ml mandarin juice freshly squeezed (from approx. 3 - 4 mandarins)
- 200 g natural yogurt
- 400 g cream
- 50 g powdered sugar
- 3 g agar-agar gel starch 900
- 80 ml water
to decorate (optional)
- mandarin pieces
- rosemary sprigs
Instructions
Preparation of the batter
- Line a standard baking tray with baking paper.
- Beat eggs, sugar, vanilla and salt until light and fluffy.
- Add milk and vegetable oil and mix briefly.
- Mix flour with baking powder, add it to the egg-sugar-milk mixture and mix briefly but vigorously to form an airy, thick batter.
- Spread the batter evenly on the baking tray, bake the cake base in a preheated oven at 356 °F (180 °C) for approx. 12 minutes and leave to cool thoroughly.
- Then cut the cake base in half.
Preparation of the filling
- Peel 3 - 4 mandarins, cut them into pieces, put them in a blender and puree them finely.
- Pour the pureed mandarin mixture through a fine sieve, collecting the juice in a clean container.
- Weigh out 150 ml of mandarin juice and set aside for the time being.
- Peel 2 mandarins and cut them into small pieces.
- Put yogurt in a large mixing bowl and mix it with the mandarin pieces.
- Pour the mandarin juice into the yogurt and mix.
- Whip cream with powdered sugar until stiff.
- Put the water and agar-agar in a very small saucepan, bring to the boil while stirring and boil for about 1 minute, stirring constantly.
- Pour the agar-agar mixture into the yogurt-mandarin mixture, stirring constantly.
- Fold the stiffly whipped cream into the yogurt mixture.
Preparation of the mandarin yogurt bars
- Quickly spread half of the mandarin filling on one cake base, place the second base on top and smooth the remaining filling on top.
- Chill the cake for approx. 2 hours so that the filling firms up a little.
- Cut the cake into bars and optionally decorate with mandarin pieces and rosemary sprigs.
Notes
- Do not bake the cake base longer than necessary so that it tastes moist and fluffy. It should have a fairly light color and must not get too dark. Test with a skewer to check whether it is done.
- For the yogurt cream filling, use pure agar-agar without additives and with a gel strength of 900. If your agar-agar has a weaker gel strength, you will need more of it for the recipe.
- You can adjust the amount of powdered sugar for the filling to taste.
- Process the yogurt cream filling with mandarins as quickly as possible, as the agar-agar sets very quickly.
- The filling seems to be quite unstable when spread on the cake bases. It becomes firmer as it cools, but remains very airy at the same time.
- Take note of the detailed tips and tricks for making the mandarin yogurt bars at the top of the article.
If you are using Pinterest, you can pin the following picture: