Mandarin sour cream cake

Ingredients for 12 servings:

• 75 g butter
• 150 g flour
• 75 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 3 small cans of tangerine(s)
• ½ liter of milk
• 200 g sugar
• 2 pudding powder, vanilla
• 3 cups of sour cream, 200g each
• 1 cake glaze, red
• 30 g almond(s) (flakes)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the fat, flour, sugar, baking powder, and egg into a shortcrust pastry and chill for 30 minutes. Line a springform pan with the dough and draw a rim about 3cm high. Prick several times with a fork. Drain the mandarins, reserving the juice, and bring 3/8 l of the milk and sugar to a boil. Mix the custard powder with the remaining milk until smooth, stir into the boiling milk, and bring to a boil. Stir in the sour cream and immediately pour into the springform pan and smooth out the surface. Arrange the mandarins on top. Bake in a preheated oven at 175°C for approx. 1 hour 15 minutes. Allow to cool in the pan. Mix 1/2 l of the mandarin juice with the cake glaze powder, stir in, and bring to a boil. Spread over the mandarins. Sprinkle the edges with flaked almonds.