Ingredients:
For the dough:
75g butter/Sanella
75g sugar
150g flour
1 packet of vanilla sugar
1/2 packet of baking powder
1 egg
For the filling:
4 cups of sour cream (200 g each)
1/2 liter milk
200g sugar
2 packets of cream pudding
2 small cans of tangerines
Preparation:
Melt the butter/Sanella in a small saucepan and, to prepare it, grease a springform pan (diameter: 26 cm) with butter and let the tangerines drain. In a mixing bowl, add the flour, sugar, vanilla sugar, baking powder, the egg and the melted butter and use a hand mixer (the best way to do this is with the whisk attachment) to mix all the ingredients into a smooth dough. Pour the shortcrust pastry into the springform pan and spread it well over the base. Leave some rank.
Using a measuring cup, pour 1/2 liter of milk into a pot (leave some in the measuring cup) and bring to the boil, stirring occasionally. To the remaining milk (approx. 100 ml of the 1/2 liter) in the measuring cup, stir in the 2 packets of cream pudding with a whisk. Stir quickly so that the powder does not start to form lumps. Please do not cook the pudding according to the instructions, you really only need 1/2 liter of milk. When the milk in the pot starts to boil, quickly mix the remaining milk from the measuring cup with the mixed cream pudding and remove it from the heat.
Now put the sugar for the filling in a mixing bowl, the cream pudding and the 4 cups of sour cream and mix everything well again with a hand mixer with a whisk attachment. Finally add the drained tangerines and mix well again.
Now the filling can be placed on the prepared dough in the springform pan and baked in the oven at around 180 degrees Celsius for around 60 to 80 minutes.
You can use a shish kebab skewer to test whether the cake is ready. Simply poke the skewer into the cake and if there is nothing left hanging on it, it is ready.
Once the cake has cooled, place it in the refrigerator for about 6 to 12 hours and then enjoy.
The sour cream cake is not that easy, but when it's finished it tastes great. The whole family loves this cake and I absolutely love eating it too.