Mandarin sour cream cake

Ingredients for 1 servings:

• 125 g flour
• 65 g sugar
• 65 g margarine or butter
• 1 egg(s)
• 1 tsp baking powder
• 500 ml milk
• 2 packets of vanilla pudding powder
• 200 g sugar
• 3 cups of sour cream, approx. 200 g each
• 2 can/n mandarin oranges, each approx. 300 – 350 g filling quantity
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

the creamiest cake I know!

For a 26cm springform pan. First, make the pudding (milk, pudding powder, and sugar). Set aside to cool. Place cling film on the surface to prevent a skin from forming. Drain the mandarins, reserving the juice. For the base, knead the ingredients together. Press the dough into the greased springform pan, pulling up one edge. Mix the sour cream with the cooled pudding and spread on the base. Arrange the mandarins on top. Bake the cake at 175°C (top/bottom heat) for about 80 minutes. Once the cake has cooled, make a glaze from the mandarin orange juice and cake glaze powder according to the package instructions, and then cover the cake with it.