Mandarin cake with coconut crumble

Ingredients for 1 servings:

• 200 g margarine or butter
• 175 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 375 g flour
• ½ pack of baking powder
• e.g. milk
• Fat, for the tray
• 4 can/n tangerines
• 1 packet of vanilla pudding powder
• 500 ml milk
• 2 tbsp sugar
• 2 cups of sour cream, 200 g each
• 200 g butter
• 100 g flour
• 150 g desiccated coconut
• 175 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Sheet cake, for 12 pieces, super delicious and moist

The best way to start is with the topping: Make a pudding from milk, sugar, and pudding powder according to the package instructions. Let it cool slightly, then fold in the sour cream. Drain the mandarin oranges well in a sieve. For the dough, cream the margarine or butter, sugar, and vanilla sugar until fluffy. Beat in the eggs one at a time. Mix the flour and baking powder and fold in. Gradually add milk if necessary so that the dough can be easily spread on the baking tray. Spread the dough on the greased baking tray, arrange the mandarin oranges on top, and spread the sour cream pudding mixture over it. Knead the ingredients for the crumble topping and spread the crumble over the sour cream mixture. Bake the cake in a preheated oven at 180°C (top/bottom heat) for approx. 30-40 minutes.