Summary

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

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Instructions

1. 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.
2. Drain the mandarins well on a sieve.
3. 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.
4. Spread the dough on the greased tray, spread the tangerines on top and spread the sour cream pudding mixture over it.
5. Knead the ingredients for the crumble and spread the crumble on the sour cream mass.
6. Bake the cake at 180 ° C top / bottom heat in a preheated oven for about 30-40 minutes.