John Myers
Ingredients for 1 servings:
- 75 g butter
- 150 g flour
- 75 g sugar
- 1 egg(s)
- 3 can/n mandarin oranges (314 ml each)
- ½ liter of milk
- 200 g sugar
- 2 packs of pudding powder, vanilla
- 600 g sour cream
- 1 pack of cake glaze (red)
- Almond flakes
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
with vanilla pudding and red icing
Knead the butter, flour, sugar, and egg into a shortcrust pastry and press firmly into a 26cm springform pan. Form a rim about 3-4cm high. Prick several times with a fork and chill for 30 minutes. Drain the mandarins, reserving the juice. Mix the pudding mix with a little of the milk until smooth, bring the remaining milk and sugar to a boil, and add the pudding mix, stirring vigorously. Remove the pan from the heat and stir in the sour cream. Pour the mixture into the springform pan and smooth it out. Spread the mandarins over the surface of the pudding and sour cream mixture and bake in a preheated oven at 175°C for about 70 minutes. (Cover halfway through baking if necessary to prevent the mandarins from overcooking.) After baking, let cool in the pan. Bring the cake glaze to a boil with 1/4 liter of mandarin juice (from the draining) while stirring continuously, then drizzle over the mandarins. Sprinkle with flaked almonds, if desired.
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