Sour cream and tangerine cake

Ingredients for 1 servings:

• 150 g flour
• 75 g sugar
• 1 large egg(s)
• 75 pinch(s) of salt
• 1 tsp baking powder
• ½ liter of milk
• 3 can/n Mandarin(s), 314 ml
• 200 g sugar
• 2 packs of pudding powder
• 3 cups of sour cream, 200 g each
• 30 g almond flakes
• 1 pack of cake glaze, red

Instructions

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

For 12 pieces

Knead the dough ingredients together. Pour into a springform pan (26 cm diameter) and form a rim about 3 cm high. Prick the dough with a fork and refrigerate. Filling: Drain the mandarins, reserving the juice. Bring 3/8 l milk and sugar to a boil. Mix the pudding mix with the remaining milk and stir into the boiling milk until smooth. Place the pudding in a bain-marie, stir in the sour cream and immediately pour into the pan. Smooth the mixture and arrange the mandarins on top in any pattern you like. Bake in a preheated oven at gas mark 2 for 70 minutes. Bring 1/4 of the mandarin juice to a boil with the glaze and quickly pour it over the baked cake. While the glaze is still hot, sprinkle the flaked almonds on top.