Sour cream cake

Ingredients for 1 servings:

• 125 g margarine
• 1 egg(s)
• 1 packet of vanilla sugar
• 150 g sugar
• 350 g flour
• 2 tsp baking powder
• 4 cups of sour cream (200 g each)
• 3 can/n tangerines
• 2 packets of vanilla sugar
• 1 packet of vanilla pudding powder
• 80 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

delicious sour cream cake with mandarin orange

Drain the mandarins in a sieve. You won’t need the juice. Mix the margarine with the egg, vanilla sugar, and sugar. Add the flour and baking powder and knead into a dough. Set some dough aside for the crumble topping. I always use a good three handfuls. Pour the remaining dough into a greased baking pan and press down well. Mix the sour cream with the remaining ingredients until creamy and pour into the springform pan. Sprinkle the reserved dough on top as a crumble topping. Bake the cake for 1 hour at 175 degrees Celsius. Refrigerate for about 2 hours before cutting.