1. Preheat the oven to 175°C (350°F) and grease a 26cm springform pan. Next, for the base, knead together the flour, sugar, butter, egg, baking powder, vanilla sugar, and salt until a smooth dough forms. Press the dough into the pan, forming a small rim.
… Also super delicious: Ready in 5 minutes and on your plate 20 minutes later – a lightning-fast cake base!
2. For the cream, whisk the pudding powder with a little milk until smooth. Heat the remaining milk with the sugar, stir in the pudding mixture, and bring to a brief boil. Remove from the heat and stir in the sour cream.
3. Spread the cream onto the cake base and arrange the mandarin orange segments on top. Bake the cake for about 1 hour and then let it cool.
Top up the mandarin orange juice to 250ml, prepare the glaze according to the package instructions, and pour it over the mandarin oranges. Then chill for at least 2 hours, or preferably overnight, and serve.
