Tangerine-poppy cake

Name: Tangerine-poppy cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 packages Almond-flavoured pudding powder (for cooking); 750 ml Milk; 2 can(s) (each 314 ml) Mandarin Oranges; 150 g Butter or margarine; 1 egg (size M); 250 g Flour; 125 g Sugar; 1 package Vanillin sugar; 1/2 untreated lemon; 1 pinch Salt; 2 packets (250 g each) ready-to-bake poppy seed filling; 50 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

2 packages Almond-flavoured pudding powder (for cooking)
750 ml Milk
2 can(s) (each 314 ml) Mandarin Oranges
150 g Butter or margarine
1 egg (size M)
250 g Flour
125 g Sugar
1 package Vanillin sugar
1/2 untreated lemon
1 pinch Salt
2 packets (250 g each) ready-to-bake poppy seed filling
50 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
baking paper

Directions

1
Stir pudding powder and 100 ml milk until smooth. Bring 650 ml milk to the boil, stir in the pudding powder, simmer again for about 1 minute. Let cool off while stirring occasionally. Drain mandarin oranges in a sieve. Melt the fat and let it cool down. Separate the egg, chill the egg white.
2
Put flour in a mixing bowl. Add fat, sugar, vanillin sugar, lemon peel and egg yolk. Use the dough hooks of the hand mixer to make crumbles. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Press half of the crumbles on the bottom, keep the rest of the crumbles cold. Beat the egg white until stiff, add 1 pinch of salt. Stir the poppy seed filling into the pudding. Fold in the mandarins and beaten egg white. Smooth the filling on the base and sprinkle with the remaining crumbles. Place a sheet of baking paper on a rack and place the tin on top. Bake the cake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for about 1 hour. Remove from the oven and allow to cool in the mould on a cake rack.
3
Fold in the mandarins and beaten egg white. Smooth the filling on the base and sprinkle with the remaining crumbles. Place a sheet of baking paper on a rack and place the tin on top. Bake the cake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for about 1 hour. Remove from the oven and allow to cool in the mould on a cake rack. Remove the cake from the tin. Mix the icing sugar with the lemon juice to a glaze. Sprinkle over the cakes
4
waiting time 2 hours