Summary

Ingredients

• 150 g mararine (or soft butter)
• 1 egg (s)
• 250 g flour
• 125 g suar
• 1 packet aroma (Citroback)

For the filling:

• 0.75 liter ¾ milk
• 2 packs pudding powder
• 2 cans mandarin (a 315ml)
• 500 g poppy seeds - bakin

For the glaze:

• 100 g powdered suar
• 2 tablespoon lemon juice

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Instructions

1. Separate egg. Knead the flour, sugar, egg yolk, butter and lemon zest to make crumble dough. Press half of the dough into a greased springform pan.
2. Cook the pudding without adding sugar according to the package instructions with the amount of milk from this recipe and let it cool down a little. Beat egg whites until stiff. Drain the tangerines. Carefully fold the poppy seeds, tangerines and egg whites into the pudding mixture and then spread over the dough.
3. Sprinkle the rest of the crumble on top.
4. Bake at 200 ° C for about 60 minutes.
5. Make the icing and pour over the finished cake.
6. Let cool down well! Even in the fridge - before cutting!
7. Tip: According to Granny`s notes, also great with rum raisins instead of tangerines. Or sour cherries (boiled down and drained well).