Sour Cream Cake with Mandarin Oranges
Ingredients
- For the filling
- 2 packets vanilla pudding mix (for 500 ml milk)
- 500 milliliters milk
- 150 grams sugar
- 3 cans small Clementine (each about 300 grams)
- 400 grams Sour cream
- 250 grams Quark
- For the cake
- 75 grams soft butter
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 egg
- 150 grams Pastry flour
- 1 tsp Baking powder
- also
- 3 Tbsps Coconut flakes
- Parchment paper (for the mold)
Preparation steps
For the filling, prepare pudding mix with milk and sugar according to package directions and let cool. Drain oranges, reserving juice.
Line springform pan with parchment paper.
For the cake, beat butter, sugar and vanilla sugar until creamy and stir in egg. Mix flour and baking powder and stir into butter mixture. Pour batter into prepared pan and smooth top. Mix pudding, sour cream and quark until smooth and spread over batter in pan. Arrange mandarin oranges over filling. Bake cake in oven preheated to 180°C (approximately 350°F) for about 1 hour and 15 minutes. Remove cake from oven and let cool in the pan.
For the glaze, mix 225 ml reserved juice, sugar and pie glaze according to pie glaze package directions. Pour glaze over cake and refrigrate for about 2 hours. Garnish cake with coconut flakes to serve.
