Mandarins – Sour Cream – Pudding – Cake

Summary

Ingredients

For the dough:

• 100 g butter
• 1 egg (s)
• 200 g flour
• 75 grams sugar
• 1 teaspoon Baking powder
• 1 packet vanilla sugar

For the cream:

• 0.5 liter ½ milk
• 2 packs custard powder
• 150 grams sugar
• 1 pinch (s) salt
• 2 cans tangerine (s)
• 3 cups sour cream

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Instructions

1. Prepare a shortcrust pastry with 100 g butter, 1 egg, 200 g flour, 75 g sugar, 1 sachet vanilla sugar and 1 teaspoon baking powder. Put in a cool place.
2. Take 5 tablespoons of ½ l milk, add the 2 packs of cream pudding and stir. Add 150 g of sugar and a pinch of salt to the rest of the milk. Bring to the boil, then remove from the hotplate and stir in the mixed pudding powder. Let cool, then add 3 cups of sour cream and 2 cans of tangerines.
3. Roll out the shortcrust pastry and place in a springform pan, spread the pudding mixture on top and bake at 180 ° C top / bottom heat (preheated) for 60-65 minutes.
4. Comment from the recipe editing team for baking in the Guglhupfform:
5. Since the comments repeatedly ask about the shape and the procedure for baking in the photos of SIMALERO and Tiki-Hut, here is the description from Mila2003:
6. A corresponding Nordic ware form is used (please google it). For this cake, I spray the pan with release agent, pour the sour cream into the pan and put the dough that has been rolled out to match.
7. Bake in the oven on the lowest rack for 65-70 minutes at 180 degrees top and bottom heat and let cool down well before turning it really works!