Sour cream pudding tangerine cake

Ingredients for 1 servings:

• 200 g flour
• 75 g sugar
• 75 g butter
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 500 ml milk
• 2 packets of vanilla pudding powder
• 175 g sugar
• 600 g sour cream
• 2 small cans of tangerine(s)
• 1 pack of cake glaze
• Fat for the mold
• possibly breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Recipe from my great-grandmother

Preheat the oven to 175°C (top/bottom heat) or 155°C (fan). Grease the sides of a 26 cm springform pan and sprinkle with breadcrumbs if desired. Line the bottom with baking paper. Knead the flour with the sugar, salt, baking powder, vanilla sugar, butter, and egg. Press the dough firmly into the bottom and pull up an edge. Drain the mandarins well, reserving the juice. Mix the custard powder with 10 tablespoons of milk. Bring the rest of the milk to a boil with the sugar and stir in the mixed custard powder. Bring the custard to a boil, then immediately mix it with the sour cream in a bowl. Spread the cream on the bottom. Arrange the mandarins in a circle on top. Bake the cake in the hot oven for 60 minutes, then let it rest for another 15 minutes in the switched-off oven. Then remove and let cool. Prepare the glaze according to the package instructions, except for the mandarin orange juice, and spread it on the cake. It is best to put the cake in the fridge overnight.