Mandarin Sour Cream Cake

Ingredients

• 2 packets vanilla pudding powder (for each 500 ml milk)
• 500 ml milk
• 150 g sugar
• 3 cans small clementines (about 300 g each)
• 400 g sour cream
• 250 g quark
• 75 g softened butter
• 75 g sugar
• 1 packet vanilla sugar
• 1 egg
• 150 g flour
• 1 tsp Baking powder
• 2 tbsp sugar
• 1 packet clear gelatin
• 3 tbsp coconut flakes
• baking paper (for the pan)

Instructions

1. 1.

   Cook pudding from powder, milk and sugar according to package instructions. Let cool. Drain clementines and reserve the juice.

2. 2.

   Line the baking pan with baking paper.

3. 3.

   Cream butter with sugar and vanilla sugar. Beat in the egg. Mix flour and baking powder and fold into the mixture. Pour batter into the pan and smooth the surface. Whisk sour cream, quark and pudding into a smooth cream. Spread over the batter and arrange clementines on top. Bake in preheated oven at 180°C (middle rack) for about 1 hour 15 minutes. Remove and let cool in the pan.

4. 4.

   From 225 ml mandarin juice, sugar and gelatin according to package instructions, cook a glaze, pour over the cake and chill for about 2 hours. Garnish with coconut flakes before serving.