John Myers
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Cake – Tangerine Sour Cream Cake
The perfect cake – tangerine sour cream cake recipe with a picture and simple step-by-step instructions.
Shortcrust
- 150 g Flour
- 1 teaspoon Baking powder
- 75 g Sugar
- 1 Egg
- 75 g Ice-Cold, diced butter
Pudding for filling
- 1 pack Vanilla pudding
- 1 Half liter Milk
- 4 Tablespoon Sugar
- Filling
- 1 Can Tangerines without juice
- 3 cups Sour cream
- Glaze
- 1 half a glass Apricot jam
- 50 g Flaked almonds
Make shortcrust pastry
- Sieve the flour on a work surface and make a well in the middle – put the remaining ingredients in the well.
- Mix all ingredients well with your hands and quickly knead into a smooth dough – shape the dough into a ball and wrap in cling film – chill.
- Line a 28 cm springform pan with baking paper – preheat the oven to 175 ° C
- Roll out the cooled dough on a large piece of cling film, so you can put it more easily in the springform pan (Ø28 cm) lined with baking paper – then simply peel off the film again – evenly distribute the drained mandarins on the base.
filling
- Cook the pudding according to the instructions on the package and then stir with the whisk until it has cooled down – then gradually stir in the sour cream and spread this mixture on the dough base over the mandarins – place the cake in the preheated oven and bake for 75 minutes.
- Beat the apricot jam with a whisk until it is nice and liquid – then spread it evenly over the finished, still warm cake and immediately decorate with the flaked almonds. – Good Appetite –
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