Mandarin mandarin sour cream cake

Name: Mandarin mandarin sour cream cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 4 can(s) (à 314 ml) Mandarin oranges; 275 g Butter or margarine; 300 g Sugar; 1 package Vanillin sugar; 7 Eggs (size M); 375 g Flour; 1 package Baking Powder; 20 g Cocoa powder; 100 ml Milk; 200 g Schmand; 125 g Coconut flake; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

4 can(s) (à 314 ml) Mandarin oranges
275 g Butter or margarine
300 g Sugar
1 package Vanillin sugar
7 Eggs (size M)
375 g Flour
1 package Baking Powder
20 g Cocoa powder
100 ml Milk
200 g Schmand
125 g Coconut flake
7-10 Tbsp Grease

Directions

1
Drain mandarins well on a sieve. Beat 225 g fat, 125 g sugar and vanilla sugar with the whisk of the hand mixer until frothy. Stir in 4 eggs bit by bit. Mix flour, baking powder and cocoa and stir into the fat egg mixture. Stir in milk. Spread the dough on a greased baking tray (32x39 cm), spread mandarins evenly on top and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 40-45 minutes. Mix the remaining eggs, 75 g sugar and sour cream.
2
After half the baking time, pour the frosting onto the cake. Dice remaining fat. Mix remaining sugar and coconut flakes. Sprinkle on the cake 15 minutes before the end of the baking time, spread the fat cubes evenly on the cake. Take the cake out of the oven, let it cool down, cut it open and serve with whipped cream as desired. Results in approx. 24 pieces