Savory slices with cream and tangerines – delicate taste

Recipes | 27.01.2026

This sounds like a sophisticated twist on the classic “Schmandkuchen” or cream-topped sheet cake, but with a savory-sweet balance that makes it perfect for a 2026 brunch. The acidity of the tangerines cuts through the rich cream, and a hint of rosemary or thyme can elevate the “savory” profile.

Here is how to create these Savory-Sweet Cream & Tangerine Slices:

🛒 The Ingredients

The Base (Shortcrust):

  • 250g All-purpose flour
  • 125g Cold butter (cubed)
  • 1 Egg
  • 1/2 tsp Salt (don’t skip this for the savory note!)
  • 1 tbsp Cold water

The Cream Layer:

  • 400g Sour cream or Schmand
  • 200g Greek yogurt (for a slight tang)
  • 2 Eggs
  • 1 tbsp Honey (to balance the salt)
  • 1 tsp Freshly chopped rosemary (the “secret” savory ingredient)

The Topping:

  • 2 cans Tangerines (drained) or 4 fresh, peeled tangerines
  • Optional: A handful of sliced almonds for crunch

👨‍🍳 Preparation (Step-by-Step)

  1. The Base: Knead the flour, cold butter, salt, and egg into a smooth dough. Wrap in foil and chill for 20 minutes. Then, roll it out onto a baking sheet.
  2. The Savory Cream: Whisk the sour cream, yogurt, eggs, honey, and rosemary until smooth. The rosemary adds a “delicate, herbal taste” that moves this away from being just a standard dessert.
  3. Assemble: Pour the cream mixture over the dough. Arrange the tangerine slices on top in neat rows (so you can cut them into perfect “slices” later).
  4. Bake: Bake at 180°C (350°F) for about 30–35 minutes until the cream is set and the edges are golden.
  5. Cooling: This is crucial—let the slices cool completely. The flavor develops and the texture becomes “delicate” only after it has rested.

💡 Why this works

  • The Contrast: Tangerines provide a bright, citrusy “pop” that contrasts with the salty, buttery crust.
  • The Texture: The cream filling stays moist and custardy, while the shortcrust provides a crisp snap.
  • Presentation: Because it’s baked on a sheet and cut into squares, it’s much easier to serve than a traditional round cake.

🌟 A 2026 Serving Suggestion

Since it is late January, pair a slice of this with a Hot Gin & Sage cocktail or a strong Earl Grey tea. The bergamot in the tea mirrors the citrus in the tangerines beautifully.

Would you like me to adjust this recipe into a “Low-Carb” version using an almond-flour crust?

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