Schmand pudding cake after my great-grandmother
Ingredients:
For the dough:
200 g of flour
75 g of sugar
75 g of butter
1 teaspoon Baking powder
1 pack. vanilla sugar
1 pinch of salt
1 egg
For the cream:
2 small canned tangerines
500 ml of milk
2 pack. Custard to boil
175 g of sugar
1 pack. Tortenguss Transparent
600 g of sour cream
Preheat the oven to 175 degrees or 155 degrees when convection.
Grease the edge of a Springform (diameter 26 cm) and possibly sprinkle with bread crumbs, I lay out the floor with baking paper.
For the ground knead flour, sugar, salt, baking powder, vanilla sugar, butter and egg. Firmly press the part on the ground and make it a bit higher on the edge.
Drain tangerines well, catch the juice and do not throw it away!
Mix the pudding powder with 10 tbsp milk. Boil the rest of the milk with the sugar. Stir in the already mixed pudding powder and bring to a boil. Immediately mix the pudding in a bowl with the sour cream.
Distribute the cream on the floor. Put the tangerines on it (I make it circular).
Then bake the cake in the oven and bake for 60 minutes. After the 60 minutes rest for 15 minutes in the oven. Then take out and let cool.
Prepare the cake according to the package instructions, but instead of water I take the tangerine juice.
It is best to put the cake in the refrigerator overnight!
