Mandarins and cinnamon cake
For the dough:
3 eggs
100ml tangerine juice
200g sugar
1Pck. vanilla sugar
100ml oil
220g of flour
2 teaspoons of baking soda
For covering:
4 tbsp sugar
1 pck of vanilla sugar
400g sour cream
400g of cream
2 pck
3 small canned tangerines
For garnish:
50g sugar
2 teaspoons cinnamon powder
Separate the eggs for the dough. Drain the tangerines and catch the juice. Beat egg yolk, sugar, vanilla sugar, oil and tangerine juice one after the other until frothy. Beat egg whites stiff and place on the yolk mass. Mix the flour and baking powder and sieve. Carefully fold everything into a greased 26-springform pan and bake at 180 degrees for about 30 minutes. Let the soil cool down, put a cake ring around and spread the tangerines on it.
For the topping, mix the sour cream, sugar and vanilla sugar. Beat the cream until stiff and mix with the sour cream. Spread the sour cream on the tangerines and sprinkle the cinnamon sugar mixture on the cake.
