tangerine sour cream cake

Prepare the dough: Mix the flour with the sugar, baking powder and a pinch of salt. Add the soft butter and egg and knead everything into a smooth dough. Press the dough into a greased baking pan (approx. 24-26 cm in diameter) and form an edge.

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Preparing tangerines: If you are using fresh tangerines, peel them and remove the white skin. If using canned tangerines, drain them well.
Prepare the filling: Mix the sour cream with sugar, vanilla sugar, eggs and cornstarch until a smooth mixture is formed.

Preheat the oven: Preheat your oven to 180°C (fan oven).

Distribute the filling on the dough: Distribute the tangerines evenly over the dough base and then pour the sour cream mixture over them.

Baking: Bake the cake in the preheated oven for about 30-35 minutes, until the filling is set and the edge of the cake is golden brown.

Allow to cool and serve: Allow the cake to cool slightly before removing it from the pan. Optionally, you can dust the cake with powdered sugar before serving.