John Myers
Mandarin Jelly Cake
The perfect mandarin jelly cake recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 200 g Sugar
- 150 g Wheat flour type 405 or 550
- 1 tsp Baking powder
- 300 ml Milk, 1.5% fat
- 200 g Cream / sour cream 20% fat
- 1 PK Custard powder
- 1 PK Instant jelly woodruff including sugar e.g. from RUF
- 1 small box Mandarins
- Mix 100g butter with 100g sugar until creamy. Add egg and stir well. Mix flour with baking powder, sieve in and stir well. Put the dough in a greased round baking tin. Bring 300ml milk with 100g sugar to the boil, prepare the vanilla pudding powder according to the instructions and add it. Spread on the dough and bake everything for 40-50 minutes at 175 ° (under and overheating) on the middle rack. Meanwhile 1 kl. Drain the can of mandarins (315ml). When the cake is ready, spread the tangerines on top. Jelly (instant with sugar) with only 400ml water, otherwise prepare according to the instructions and pour onto the cake while still liquid. Let it cool down and let it set in the fridge.
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