Mandarin Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g butter, soft
- 75 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 150 grams flour
- 1 teaspoon Baking powder
- 2 packs pudding powder, vanilla
- 500 ml milk
- 400 g sour cream
- 250 g low-fat quark
- 150 grams sugar
- 3 small can Mandarine (s)
- 1 pack icing, clearer
- 2 tablespoon sugar
- some Milk
Print Recipe
Pin Recipe Instructions
- Preheat the oven to top / bottom heat at 180 ° C or circulating air at 160 ° C.
- Cook a thick pudding from the pudding powder, milk and sugar according to the instructions on the package, then let it cool down, stirring occasionally so that no skin forms.
- Drain the mandarins while collecting the juice.
- For the dough, stir together the butter and both types of sugar until creamy, fold in the egg. Mix the flour and baking powder, stir in.
- Pour the dough into a springform pan lined with baking paper and smooth it out with the milk if necessary.
- Mix the sour cream, quark and the cooled pudding until creamy. Pour on the dough and smooth out. Spread the tangerines on top.
- Bake in the oven for approx. 75-80 minutes.
- Take out and let cool well in the pan, otherwise it will fall apart.
- Make a topping from 225 ml mandarin juice, sugar and cake glaze, cover the cake with it and put it in a cool place for approx.
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