Summary

Ingredients

• 4 egg (s)
• 2 cup / s sugar
• 1 packet vanilla sugar
• 1 cup oil
• 3 cup flour
• 1 packet baking powder
• 0.75 ¾ cup juice (mandarin juice)
• 2 cans tangerine (s)

For covering:

• 2 cups cream
• 3 packs cream stabilizer
• 2 cups sour cream
• 0.75 ¾ cup powdered sugar
• 3 teaspoons cinnamon powder

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Instructions

1. Mix the eggs, sugar, vanilla sugar and oil together. Stir in the sifted flour with the baking powder. Strain the tangerines and stir a 3/4 cup tangerine juice into the batter.
2. Spread the dough on a baking sheet lined with baking paper (ideally with a baking frame, but can also be used without) and spread the mandarins on the dough. Bake in an oven preheated to 180 ° C (top / bottom heat) for about 30 minutes. Let the cake cool down completely!
3. For the topping, whip the cream with the cream stiffener until stiff and finally stir in the sour cream. Smooth the mixture onto the cooled cake (again with the baking frame, if available). Mix the 3/4 cup powdered sugar with the cinnamon and use a sieve to distribute it evenly on the cake, just don`t worry it looks a lot, but everything has to be on it!
4. Chill the cake overnight. The powdered sugar and cinnamon mixture is completely absorbed by the cream and sour cream topping and tastes good to sit in.
5. I have only mixed cocoa powder under the powdered sugar instead of cinnamon - it doesn`t taste bad either (had something of tiramisu) or mixing cinnamon and cocoa is also an option. It`s a matter of taste, you just have to try everything.