INGREDIENTS:
5 eggs (size M)
300 g sugar
8 tbsp sugar 1 pack vanilla sugar Salt 350 g flour
1 pack baking powder 150 ml oil 175 ml orange lemonade fat 5 cans (314 ml each) tangerines 3 packs clear cake icing 750 g Whipped cream 750 g sour cream 4 tbsp preserving sugar (2: 1) 1 tbsp cinnamon aluminum foil
PREPARATION:
1.
For the base, mix the eggs, 300 g sugar, vanilla sugar and salt with the whisk of the mixer until creamy. First stir in the flour and baking powder, then the oil and lemonade. Spread the dough evenly on the greased baking tray (approx. 35 x 40 cm). Bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: see manufacturer) for about 20 minutes. Let cool down.
2.
Drain the tangerines, collecting the juice and if necessary top up to 3⁄4 l with water. Halve the base lengthways to create 2 smaller plates. Form two rails out of aluminum foil folded several times (each approx. 8 cm high and approx. 80 cm long). Lay rails around the floors and e.g. B. close with paper clips. Distribute tangerines on the base.
3.
Mix the casting powder and 5 tablespoons of sugar in the pot. Gradually stir in the juice with a spoon. Bring to the boil briefly while stirring. Spread the icing on the tangerines (thanks to strips of folded aluminum foil, the cake icing doesn’t run down the sides) and chill for about 45 minutes.
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