This sounds like the savory-sweet “Schmand” (sour cream) slices that are a staple in European bakeries—specifically a Tangerine Sour Cream Slice (Mandarinenschmandkuchen).

The “savory” element usually comes from the Schmand or a mix of sour cream and cream cheese, which cuts through the sugar with a delicate, tangy sophistication. The tangerines add a bright, acidic pop that prevents the cream from feeling too heavy.

The Anatomy of the Slice

Ingredients

For the Shortcrust Base:

• 250g All-purpose flour
• 125g Cold butter (cubed)
• 1 Egg
• 60g Sugar
• 1 tsp Baking powder
• 1 pinch Salt

For the Savory Cream Filling:

• 600g Schmand (or a 1:1 mix of sour cream and full-fat Greek yogurt)
• 200g Heavy whipping cream
• 150g Sugar
• 2 cans (approx. 350g drained weight) Tangerine segments
• 1 pack (40g) Vanilla pudding powder (the cook-and-serve kind)
• 250ml Milk

Preparation

1. The Foundation

1. Knead the flour, butter, egg, sugar, salt, and baking powder into a smooth dough. Wrap in plastic and chill for 30 minutes.
2. Preheat your oven to 180°C.
3. Roll out the dough and press it into a rectangular baking tin (or a 26cm springform pan), pulling up a small edge (about 2-3cm) to hold the cream.

2. The “Savory” Cream Secret

1. Whisk the milk with the vanilla pudding powder and sugar in a pot. Bring to a boil until it thickens into a dense custard. Let it cool slightly (lukewarm).
2. Stir the Schmand (sour cream) into the lukewarm custard.
3. Whip the heavy cream until stiff and gently fold it into the custard-sour cream mix. This creates that “delicate taste” that isn’t overly sugary.
4. Drain the tangerines well. Fold half of them into the cream.

3. The Bake

1. Pour the cream mixture onto the raw dough base.
2. Arrange the remaining tangerine segments on top in neat rows or a pattern.
3. Bake for 45–55 minutes. The cream should be set but still have a slight “jiggle” in the center.

4. The Cooling (Crucial!)

1. Let the cake cool in the tin completely.
2. Optional: Prepare a clear cake glaze (Tortenguss) using the reserved tangerine juice and pour it over the top for a professional shine.
3. Refrigerate for at least 4 hours before slicing into squares.

Why this works

The magic is in the contrast. The buttery, slightly salty shortcrust meets the fermented tang of the sour cream. It’s a “grown-up” dessert—not cloyingly sweet, but incredibly refreshing.

Variation Tip: For an even more “savory” profile, swap 100g of the sour cream for Mascarpone or a light Goat’s Cream Cheese.

Would you like me to suggest a no-bake version using a ladyfinger or cookie base for a quicker fix?