Summary

Ingredients

For the ground:

• 300 grams flour
• 150 g butter, cold
• 130 g suar
• 1 egg (s)
• 2 teaspoons baking soda
• 1 packet vanilla sugar
• 1 pinch (s) salt

For covering:

• 6 cans mandarin (s), drained weight 175 g each
• 700 ml mandarin juice
• 800 g sour cream
• 80 g suar
• 3 packs custard powder
• 20 g cornstarch, optional, see instructions

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Instructions

1. First drain the mandarins and collect the juice. Fill up the juice with more mandarin juice to 700 ml.
2. Mix the flour with the baking powder and sift into a bowl. Add the sugar and a pinch. Cut the cold butter into small cubes and spread over the flour-sugar mixture. Add the egg and knead into a smooth dough. Chill the dough until further processing.
3. Preheat the oven to 160 degrees.
4. Mix the sour cream with the mandarin juice. Stir in the sugar and pudding powder. If you want the cake to be extra firm, add another 20 g cornstarch. Cook the mixture to a pudding over a low flame, stirring constantly. Transfer the pudding to a large bowl and fold in the mandarins. Cover the mixture with cling film until further processing.
5. Roll out the dough on a deep baking sheet. (Mine is a bit long, so I built a lock out of aluminum foil.) Spread the tangerine mixture evenly on top.
6. Bake the cake at 160 degrees top and bottom heat on the middle rack for about 50 - 60 minutes.