Sour cream cake

Ingredients for 16 servings:

• 4 m.-sized eggs
• 3 pts vanilla sugar
• 80 ml oil
• 130 ml mineral water
• 300 g flour
• 3 tsp baking powder
• 4 can/n tangerine(s) – oranges, (314ml each)
• 3 tbsp almonds, in sticks
• 2 cups whipped cream
• 2 cups of sour cream (250 g each)
• 1 tsp cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat eggs, 225g sugar, and 1 sachet of vanilla sugar until frothy. Stir in oil and mineral water. Mix flour and baking powder and stir in tablespoon by tablespoon. Pour batter into a greased roasting pan, smooth it out, and bake in a preheated oven (electric stove: 175°C / gas stove: mark 2) for about 20 minutes. Drain mandarin oranges well in a sieve. Roast almond slivers in a dry pan until golden brown, remove from the pan, pour onto a plate, and let cool. Whip cream until stiff, gradually adding the remaining vanilla sugar. Fold sour cream into the whipped cream. Set aside two tablespoons of drained mandarin oranges for decoration. Distribute the remaining mandarin oranges over the cooled cake, then spread the sour cream mixture on top. Sprinkle with the toasted almond slivers. Mix the cinnamon and remaining sugar and sieve it over the cake. Decorate with the remaining mandarin oranges.