Chocolate Cake with Tangerines and Coconut Sour Cream

Summary

Ingredients

• 120 g butter or mararine
• 160 g suar
• 1 teaspoon flavor (orange baking) or orange sugar
• 2 egg (s), whole
• 2 egg (s), separated
• 3 tablespoon cocoa powder, possibly more
• 220 g flour
• 0.5 ½ pack baking powder
• 1 tablespoon milk, possibly 2
• 1 small can Mandarine (s)
• 200 g sour cream or sour cream
• 4 tablespoon sugar, brown
• 2 tablespoon desiccated coconut, possibly briefly roasted
• 1 teaspoon flavor (orange baking) or orange sugar
• some fat for the shape

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Instructions

1. Mix the sugar, orange sugar and butter / margarine until soft. Gradually stir in the eggs and egg yolks, beat everything until frothy. Stir in cocoa powder. Add flour and baking powder, add 1 to 2 tablespoons of milk, mix well. Spread the dough in a greased springform pan (26 cm) and cover with the mandarins.
2. Beat the 2 egg whites until stiff. Mix the sour cream, sugar, orange sugar and desiccated coconut, fold in the egg whites, distribute everything nicely on the cake.
3. Bake at 160 ° convection for approx. 50 minutes, cover a little at the end if necessary.
4. Dust with powdered sugar or serve just like that.
5. Tips: the amount of cocoa can be increased and those who like coconut can also add 3 tablespoon desiccated coconut to the topping.