Pineapple and mandarin tin cake

Name: Pineapple and mandarin tin cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 2 can(s) (à 314 ml; drained 175 g) Mandarin oranges; 1 can(s) (each 446 ml; separation weight 280 g) Pineapple; 200 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 5 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 375 Flour; 1 package Baking Powder; 250 g Schmand; 150 g Apricot Jam; 30 g Coconut flake; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

2 can(s) (à 314 ml; drained 175 g) Mandarin oranges
1 can(s) (each 446 ml; separation weight 280 g) Pineapple
200 g Butter or margarine
175 g Sugar
1 pinch Salt
5 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
375 Flour
1 package Baking Powder
250 g Schmand
150 g Apricot Jam
30 g Coconut flake
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Drain mandarin oranges and pineapple well on a sieve. Beat the fat, sugar and salt until creamy with the whisk of the hand mixer. Gradually stir in the eggs and lemon peel.
2
Mix flour and baking powder and also stir into the fat-egg mixture. Add sour cream and work into a smooth dough. Put the dough on a greased baking tray and smooth it down. Spread the fruits evenly on the dough.
3
Bake the cake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-40 minutes. Let the cake cool down. Heat apricot jam in a pot and pass through a sieve. Spread the cake with it.
4
Sprinkle with coconut shavings. Decorate with lemon balm leaves as desired.