Sour cream cake with crispy almond base

Ingredients for 1 servings:

• 100 g butter or margarine
• 100 g flour
• 100 g almonds, chopped
• 100 g sugar
• 2 cups sour cream
• 2 cups of cream
• 120 g sugar
• 1 bag of vanilla sugar
• 1 can/n tangerine(s)
• 6 sheets of gelatin
• some lemon juice
• 1 bag of cake glaze

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

for 8 pieces

Knead the dough ingredients into a shortcrust pastry, press it into a springform pan or roll it out, and bake for about 15-20 minutes at approximately 180°C. Let it cool. Place a cake ring around it. Drain the mandarins, reserving the juice. Soak the gelatin in water. Whip the cream. Add the sour cream, sugar, and vanilla sugar. Season to taste with a little mandarin juice, and perhaps a little more sugar and lemon juice. Add the dissolved gelatin. When the mixture starts to “set,” pour it onto the base. When the cream is firm, garnish with mandarin oranges. Make a glaze with the mandarin juice according to the instructions and pour it over the cake. Refrigerate. Tip: I prepare the cake the night before or early in the morning, as it takes a few hours for the cream to set sufficiently. Variations: You can also make the base with ground almonds. Chopped almonds give it a very crunchy texture. You can spread another can of mandarin oranges (well drained) on the base and then add the cream. This will make it a little juicier. You can also use other fruits.