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Mandarin sour cream cake

updated

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Ingredients for 1 servings:

  • 6 tbsp oil
  • 6 tbsp flour
  • 6 tbsp sugar
  • 3 eggs
  • 1 tsp, leveled baking powder
  • 2 packets of vanilla sugar
  • 400 ml cream
  • 200 g sour cream
  • 1 can of tangerine(s)
  • 2 bags of cream stiffener
  • Chocolate flakes, for decoration

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 35 minutes

Combine flour, oil, sugar, eggs, baking powder, and 1 packet of vanilla sugar. Pour the batter into a pan and bake in a preheated oven at 180°C for 20 minutes. Halfway through baking, scatter the drained mandarins over the batter. Let the base cool. Whip the cream with 1 packet of vanilla sugar and the cream stabilizer until stiff, then stir in the sour cream. Spread the cream over the cooled base and refrigerate for 3-4 hours. Decorate with chocolate flakes, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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