Tangerine Poppy Seed Cake

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preparation:
Cook the pudding according to the package instructions, but only with 750 ml and without sugar. Stir occasionally and let cool. Drain the mandarins on a colander. Beat egg white and salt with a hand mixer until stiff. Melt the butter or margarine for the dough and leave to cool. Preheat oven.
Crumble dough:
Put the flour in a mixing bowl. Cooled but still liquid fat, sugar, vanilla sugar, ger. Add the lemon peel and egg yolk and use a whisk to make crumbles. Press half of the crumble into the springform pan (not greased) as a base.
Filling:
Stir the poppy seed filling into the pudding. Fold in the tangerines and egg whites. Smooth the filling on the floor and sprinkle with the remaining crumble. Put the dish on the wire rack and on a sheet of baking paper in the lower third of the oven.
Top / bottom heat around 200 degrees - hot air around 180 degrees
Baking time approx. 60 min.
Molding:
Remove the cake from the pan and let it cool. Sift the powdered sugar into a bowl and mix with the lemon juice to a glaze. Either sprinkle the topping over the cake with the help of a spoon or brush the cake with it with the help of a baking brush.
If the cake gets too dark while baking, cover with baking paper.

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