Dr. Oetker tangerine sour cream cake baking mix

Dr. Oetker baking mix for tangerine sour cream cake 460g / 16.2 oz NET. WT.

The tangerine sour cream cake impresses with its fruity freshness: In the light cream made from sour cream, the delicious tangerines are a real treat for the eyes and the palate. They make this classic cake particularly juicy. The baking mix from Dr. Oetker is a delight for the palate, is reminiscent of the taste of the good old days and inspires the whole family

It's that easy:
The package contains: 340 g baking mix 120 g mix for the topping You need: Springform pan (Ø 26 cm), e.g. B. Dr. Oetker some fat
You add: 1 can of mandarins (drained weight 480g / 16.9 oz) 100g / 3.5 oz soft butter or margarine 1 egg (size M) 400 g sour cream 1 Prepare the mandarins on a sieve, drain well, catching the liquid and add 350ml / 11.8 fl Measure .oz. Grease the springform pan. Preheat oven. Top / bottom heat: around 180C hot air: around 160C Prepare 2 dough, place the baking mixture in a mixing bowl, add butter or margarine and egg. Process everything with a mixer (stirring rods) on the lowest setting to crumble. Put the streusel in the springform pan. First a 2 cm high dough edge, then press the base firmly. 3 Prepare and bake the topping mixture with sour cream and tangerine liquid, using the mixer (stirrers), first on the lowest, then on the highest setting for 2 minutes. Fold in the tangerines. Spread the mixture evenly on the floor. Put the tin on the wire rack in the oven. Insert: lower third Baking time: approx. 60 min. Let the cake cool in the tin on a wire rack.n.

Manufacturer:
Dr. August Oetker Nahrungsmittel KG, Lutterstrasse 14, D-33617 Bielefeld

Ingredients:
WHEAT FLOUR, sugar, modified starch, WHEAT STARCH, baking powder (raising agent disodium diphosphate, sodium hydrogen carbonate), gelling agent (carrageenan), stabilizers (diphosphates, sodium phosphates), flavoring (contains MILK POWDER), color (carotene)

Nutritional information: per 100g unprepared: