Hermann Pudding Mandarin Cake

Ingredients for 1 servings:

• 190 g flour
• ½ pack of dry yeast
• 25 g sugar
• 65 ml milk, lukewarm
• 1 egg(s)
• 50 g butter, melted
• 70 g dough (Hermann dough)
• Fat for the mold
• 250 ml milk
• 1 packet of pudding powder (vanilla flavor)
• 90 g sugar
• 200 g sour cream
• 1 small can/mandarin orange(s)
• ½ pack of cake glaze

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Very moist and fluffy cake made from Hermann dough with sour cream pudding filling and mandarins

To make the dough, first mix the flour, sugar, and yeast well. Add the remaining ingredients and mix to a thick dough. Spread the dough into a greased loaf pan, spreading the mixture evenly over the bottom and about halfway up the sides. Cover the pan and leave to stand in a warm place. In the meantime, prepare the filling. First, mix the pudding mix with 6 tablespoons of milk. Bring the remaining milk to a boil with the sugar, stirring constantly. Then add the dissolved pudding mix and bring to a boil again. Quickly mix the pudding and sour cream in a bowl and let it cool. Drain the mandarins well, reserving the liquid. Pour the pudding mix into the loaf pan, scatter half of the mandarins on top, and press them lightly into the pudding. Bake at 175°C (top/bottom heat) for about 35-45 minutes, until the dough visibly rises and takes on some color. When the cake is lightly browned and firm, but not too crispy, remove the cake from the oven and let it cool for 15 minutes. Prepare the glaze according to the package instructions using the mandarin orange juice. Then divide the remaining mandarins between the cakes and spoon over the glaze. Let the glaze set before serving.