Vanilla Sour Cream Cake with Tangerines and Apricots

Summary

Ingredients

• 300 grams flour
• 150 g mararine
• 150 g suar, 2 es
• 2 teaspoons baking soda

For the filling:

• 2 packs pudding powder, vanilla
• 0.5 liter ½ milk
• 150 grams sugar
• 0.5 ½ lemon (juice it)
• 2 cups sour cream
• 4 small can Mandarine (s)
• 1 large can apricot (s)
• 1 point cake topping

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Instructions

1. First make the shortcrust pastry: mix flour and baking powder, knead in margarine (mixer with dough hook), add sugar and eggs and knead again.
2. Spread the dough on the base on a baking sheet (not too big!) Or in a round cake tin (both greased) and work a little up the edges to create a small edge.
3. Remove 2 ladles from the milk and mix with the sugar for the filling and the pudding powder (stir until smooth with a whisk).
4. Bring the rest of the milk to the boil, then stir in the pudding powder mixture, stir briefly and bring to the boil. Take the pot off the stove.
5. Then stir in the sour cream (whisk). Add the lemon juice.
6. Spread the mixture on the crumbly base and spread the drained (!) Fruits on top. (Halve the apricot pieces).
7. Bake at approx. 175 degrees (convection) for approx. 40-50 minutes.
8. When the cake has cooled down, pour the glaze over it, mixed according to the instructions.