Calypso cake

Ingredients for 8 servings:

• 150 g margarine
• 100 g sugar
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g flour
• ½ tsp baking powder
• 2 cups sour cream
• 2 cans of tangerine(s)
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 100 g drink powder (Calypso-Instant-) type orange
• 1 bar of chocolate (Ritter Sport yogurt)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

Fruity fresh and always delicious

First, preheat the oven (175°C fan/convection oven), place the mandarins in a colander to drain, and prepare the springform pan. I always line the base with baking paper, then place the ring around it and trim off some of the excess baking paper, but this isn’t necessary. Then, put the margarine, sugar, egg, vanilla sugar, salt, flour, and baking powder in a mixing bowl and mix everything with a mixer for a few minutes until you have a nice batter, which you then spread into the springform pan. Bake in the preheated oven for about 25 minutes and then let it cool completely. Next, spread the two cups of sour cream on the base and scatter the drained mandarins on top. Whip the cream with the vanilla sugar and cream stabilizer until stiff, then add the drink powder and mix everything together to make a fresh orange cream. Spread this on the base as well. Finally, grate the chocolate and spread it over the cake. The cake tastes best when placed in the refrigerator for two hours before eating.