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
Mandarin Sour Cream Cake
Mandarin Sour Cream Cake

Instructions

  1. Preheat the oven to top / bottom heat at 180 ° C or circulating air at 160 ° C.
  2. 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.
  3. Drain the mandarins while collecting the juice.
  4. 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.
  5. Pour the dough into a springform pan lined with baking paper and smooth it out with the milk if necessary.
  6. Mix the sour cream, quark and the cooled pudding until creamy. Pour on the dough and smooth out. Spread the tangerines on top.
  7. Bake in the oven for approx. 75-80 minutes.
  8. Take out and let cool well in the pan, otherwise it will fall apart.
  9. 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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