Tangerine Pudding Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 100 g butter
- 60 g suar
- 1 egg (s)
- 2 teaspoons baking soda
- 180 g spelled flour
For the filling:
- 500 ml milk
- 2 packs custard powder (vanilla)
- 5 tablespoon sugar
- 2 cups sour cream
- 2 small can Mandarine (s)
- 1 pack cake topping, light
Print Recipe
Pin Recipe Instructions
- First measure out 100 ml of milk and dissolve the two packets of pudding powder with 4-5 tablespoons of sugar in them (if you prefer it sweeter, you can also use 6 tablespoons of sugar). Bring the rest of the milk to the boil. Then remove the pot from the heat, add the mixed mixture with a whisk and bring to the boil again briefly until the pudding has a slightly thicker consistency. Then let the whole thing cool down.
- In the meantime, knead the flour, butter, sugar, egg and baking powder into a shortcrust pastry. Grease a springform pan and distribute the dough evenly on the base, also pulling up an edge of approx. 4 cm.
- When the pudding has almost cooled down in the meantime, add the 2 cups of sour cream and stir with the hand mixer until the mixture is creamy and almost without lumps (from the pudding skin). Spread the mixture evenly on the dough.
- Drain the mandarins while collecting the juice. Then place the mandarins in a circle from the outside in on the pudding filling.
- Bake the cake in a preheated oven at 170 ° C - 180 ° C for about 90 minutes.
- When the cake has cooled down, prepare the packet of icing according to the instructions on the packet (use the tangerine juice for half of the liquid provided). Spread the icing on the cake and let it set.
- The cake tastes best if it has been in the refrigerator for a few hours before serving.
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