Mandarin Cake with Coconut Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g mararine, or butter
- 175 grams sugar
- 1 packet vanilla sugar
- 2 egg (s)
- 375 grams flour
- 0.5 ½ pack baking powder
- milk
- Fat, for the tin
For covering:
- 4 cans tangerine (s)
- 1 packet vanilla pudding powder
- 500 ml milk
- 2 tablespoon sugar
- 2 cups sour cream, 00 g each
For the sprinkles:
- 200 g butter
- 100 g flour
- 150 g desiccated coconut
- 175 grams sugar
Print Recipe
Pin Recipe Instructions
- It is best to start with the topping: Cook a pudding from milk, sugar and pudding powder according to the instructions on the package. Let it cool down a bit, then fold in the sour cream.
- Drain the mandarins well on a sieve.
- For the dough, stir the margarine or butter, sugar and vanilla sugar until frothy. Stir in the eggs one at a time. Mix the flour and baking powder and fold in. If necessary, gradually add milk so that the dough can be spread over the baking tray.
- Spread the dough on the greased tray, spread the tangerines on top and spread the sour cream pudding mixture over it.
- Knead the ingredients for the crumble and spread the crumble on the sour cream mass.
- Bake the cake at 180 ° C top / bottom heat in a preheated oven for about 30-40 minutes.
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