Summary

Ingredients

• 2 egg (s)
• 125 g butter
• 125 g suar
• 125 g flour
• 1 packet vanilla sugar
• 1 teaspoon Baking powder
• 1 cup sour cream
• 2 cans tangerine (s)
• 2 cups cream
• 1 packet vanilla sugar
• 2 packs cream stabilizer
• 1 teaspoon sugar
• 1 pack ready mix for lemonade (Ce-fresh orange or lemon)
• 1 bar chocolate (Rittersport yoghurt), grated

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Instructions

1. Batter:
2. Make a batter from the 2 eggs, 125g butter, 125g sugar, 125g flour, 1 sachet vanilla sugar and 1 sachet baking powder. Bake at 180C for about 20-30 minutes.
3. Spread 1-2 cups of sour cream on the cooled base. Then spread the drained mandarins on top.
4. Then whip the 2 cups of cream with the vanilla sugar, cream stiffener and sugar until stiff and fold in the pack of Ce-fresh. Spread the Sahne-Ce-Frisch mass on the sour cream layer.
5. Spread the grated chocolate over the cake to garnish.
6. Then put the cake in the fridge for a few hours.