Tangerine Cream Slices
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 0.75 ¾ cup oil, neutral (e.g. sunflower oil or safflower oil)
- 2 cup / s sugar
- 1 packet vanilla sugar
- 3 cup flour
- 1 packet baking powder
- 1 cup mineral water
For covering:
- 5 cans mandarin (s)
- 2 pack cake icing, course
- 500 ml cream
- 2 packs vanilla sugar
- 2 packs cream stabilizer
- 2 cups sour cream
- 6 ladyfingers
- 2 tablespoon sugar
- 1 pinch (s) cinnamon
Print Recipe
Pin Recipe Instructions
- The quantity cup means a normal, small coffee cup.
- For the dough, beat the eggs well until frothy. Stir in the sugar and vanilla sugar, then the oil. Fold in the flour mixed with baking powder. Finally stir in the mineral water, just long enough for the soda to combine with the dough. Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees for 15 to 20 minutes until golden yellow.
- Drain the mandarins while collecting the juice. Spread the fruits on the cooled base. Make the icing with the collected juice according to the instructions on the packet and spread it on the mandarins. Let cool down.
- Whip the cream very stiffly and pour in the vanilla sugar and cream stiffener. Carefully fold the sour cream into the cream and spread the cream and sour cream on the cake. Chop the ladyfingers in a blender and mix with sugar and cinnamon. Sprinkle the cake with it. Chill the cake until ready to serve.
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