Delicious, creamy and just like grandma's: recipe for sour cream tangerine cake! This baking classic melts in your mouth

Berlin courier Delicious, creamy and just like grandma's: recipe for sour cream tangerine cake! This baking classic melts in your mouth Article by BK/fth • Yesterday at 10:44 Which types of cake come to mind when you think of real baking classics? Juicy poppy seed cake? Black forest gateau? Apple pie with custard cream and sprinkles? All these delicious tarts and cakes are part of it - but also this one: sour cream tangerine cake! A fluffy base, creamy cheese filling, sweet pieces of tangerine... this treat simply combines everything that makes a cake delicious. Here comes the recipe. The classic sour cream and tangerine cake is available in most bakeries, often as a cake slice, i.e. baked on square trays and cut into rectangles. But: The cake can also be easily prepared in the classic round springform pan. It only takes a few simple ingredients and a lot of love - the sour cream cake with tangerines is in the oven! By the way: Although this cake is traditionally prepared with canned tangerines, other fruits can also be used. Try it with raspberries, strawberries, cherries or peaches - in any case you will get a wonderfully creamy fruit cake with a fruity note. Here comes the delicious recipe for sour cream tangerine cake. You need: For the dough: 200 grams of flour, 2 teaspoons of baking powder, 100 grams of softened butter, 100 grams of sugar, 1 egg. For the filling: 2 packets of vanilla pudding powder, 500 milliliters of milk, 130 grams of sugar, 3 cups of sour cream, some lemon zest, 500 grams of canned tangerines (drained weight!), 1 packet of clear cake glaze And this is how it works: Put the milk in a saucepan and heat it up. Add 100 grams of sugar. Mix the custard powder with a few tablespoons of milk until smooth. When the milk is boiling, add the pudding mixture and stir in with a whisk. Boil again until the pudding has thickened and remove from the heat. Let cool down. For the dough, place the flour, sugar, baking powder, butter and egg in a large mixing bowl and knead into a smooth dough. Wrap in cling film and place in the fridge for about 30 minutes. Then roll out and place in a springform pan lined with baking paper. There should be a border about three centimeters high. Stir the pudding well, stir in the sour cream, lemon zest and the remaining sugar until a creamy mass has formed. Put them on the floor and smooth them out. Drain the tangerines (be sure to save the juice!) and spread over the pudding cream. Place the cake in the oven (180 degrees top and bottom heat) and bake for about an hour. Finally, take the cake out of the oven and let it cool down a bit. Now fill up the collected tangerine juice with water until you have 250 milliliters of liquid. Prepare the cake glaze according to the package instructions and spread it on the cake. Leave the tangerine sour cream cake to cool for several hours.