Mandarin sour cream cake

Mandarin sour cream cake
Quantity Ingredient
250 g Wheat Flour Type 405
0,375 l Milk
20 g Fresh yeast
50 g Sugar
Salt
2 packet Vanilla sugar
1 Eggs
2 tbsp Oil
20 g Food starch
1 Egg Yellow
250 g Sour cream
3 cans Mandarins
25 g Almond Leaves

The amount of mandarin sour cream cake is enough for half a baking tray. Wheat flour type 405 in a bowl. Warm 1/8 L milk slightly. Dissolve the fresh yeast in it. Pour into the flour. Knead in 20 g sugar, a pinch of salt, 1 packet vanilla sugar, egg and oil. Sprinkle with a little flour. Shape slightly round. Cover and let rise in a warm place for 30 minutes. Roll out on a floured work surface. Place on a baking tray lined with baking paper. Take 6 tablespoons of the remaining milk. Mix with cornflour and egg yellow. Bring remaining milk, 30 g sugar and 1 packet vanilla sugar to the boil. Bind with starch. Bring to the boil briefly. Remove from heat. Cool, stirring occasionally. Stir in sour cream. Spread sour cream on cake batter. Top with well drained tangerines. Sprinkle almond leaves over the tangerines. Preheat oven to 175° C. Bake the tangerine sour cream cake on the middle shelf for 35 minutes.

Servings: 16, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
172 kcal
22 g
4 g
8 g

(C)opyright by Marions Kochbuch