Tangerine Cake with Coconut Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour
- 200 g mararine
- 175 grams sugar
- 2 egg (s)
- 0.5 ½ pack baking powder
- 1 packet vanilla sugar
For covering:
- 1 packet custard powder (vanilla)
- 2 cups sour cream
- 3 cans mandarin (s), drained
For the sprinkles:
- 200 g butter
- 100 g flour
- 150 g desiccated coconut
- 175 grams sugar
- some powdered sugar for dusting
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- For the dough, knead all the ingredients and press them onto a greased tray (but something sticks!).
- Cook the pudding according to the instructions on the packet, fold in the sour cream and tangerines and spread the mixture on the dough. Make the crumble from butter, flour, desiccated coconut and sugar and distribute evenly on the cake.
- Bake in a preheated oven at 180 ° C for about 30 to 40 minutes.
- If you like, dust the cooled cake with a little icing sugar.
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