1can of tangerineswithout sugar or reduced drained
1and 1/2 sachets of vanilla custard powder4 tbsp or 55 g
Springform 18 cm
Preheat oven to 175 ° C. Lay the springform baking tray with baking paper and grease the springform edge.
Knead all ingredients to a smooth dough. Roll it out and place it in the springform, forming a 3 cm high edge and place in the fridge.
Add the sour cream to a bowl and stir briefly.
Boil 200 ml of milk with sugar and vanilla extract. Mix 150 ml of milk with vanilla custard powder and stir in the hot milk. Bring to a boil while stirring constantly. Stir immediately under the sour cream until a creamy homogeneous mass is obtained. Fill in the springform pan and top with the drained mandarins.
Put all the ingredients in a bowl and knead into sprinkles. Place on the cake.
Bake the cake in the oven in the lower third for 60 minutes until golden brown. If the crumbles too dark, cover with baking paper.
Allow the cake to cool completely on a grid before cutting it - preferably overnight.