Mandarin sour cream cake

Ingredients for 1 servings:

• 75 g butter
• 150 g flour
• 75 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 3 can/n tangerines
• 500 ml milk
• 200 g sugar
• 2 packets of pudding powder (vanilla flavor)
• 600 g sour cream
• 1 pack of cake glaze, red
• possibly almond(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

à la Aunt Trude

Cut the butter into cubes and knead with the flour, sugar, egg, and baking powder. Press it into a springform pan with floured hands, pulling up the edges by about 3 cm. Prick the pastry base several times with a fork and chill for 30 minutes. Drain the mandarins, reserving the juice. Take 8 tablespoons of the 500 ml milk (or more if needed) and mix it with the custard powder. Bring the remaining milk to a boil with 200 g of sugar. Stir in the custard powder. Remove the pan from the heat. Stir the sour cream into the hot pudding, immediately pour it into the springform pan and smooth it down. Arrange the mandarins on top. Bake in a preheated oven at 175°C (top/bottom heat) for about 75 minutes. Allow the cake to cool in the pan. Mix the mandarin juice with the glaze and bring to a boil while stirring. Pour over the mandarin oranges. My Aunt Trude, from whom I got the recipe, always sprinkled a few roasted almonds on top of the cake. But I always leave them out, as not everyone likes them.