For me, this tangerine sour cream cake is more than just a recipe; it's a little journey back to my childhood. My grandma always baked it for birthdays, and the scent of tangerines and vanilla that wafted through the house is inextricably linked to beautiful memories for me. I've adapted her recipe a bit over the years to make it even easier to prepare with the Thermomix®, but the basic taste is still the same. The list of ingredients may seem a bit long at first glance, but each individual component contributes to the overall result. The eggs provide the binding and loose texture of the dough, while the sugar is of course responsible for the sweetness. The vanilla sugar enhances the aroma and gives the cake a fine, slightly caramel-like note. The flour forms the basic structure of the dough, and the baking powder ensures that it rises nicely. The neutral oil keeps the cake moist, and the Fanta gives it a slight citrus note that goes perfectly with the tangerines. For the cream, I prefer to use whipped cream with a high fat content, as it whips particularly well. The sour cream provides a pleasant acidity that balances the sweetness of the cream and tangerines. When preparing in the Thermomix®, it is important to follow the order of the ingredients. First, the eggs, sugar and vanilla sugar are beaten until frothy so that the dough becomes nice and airy. Then the flour and baking powder are carefully stirred in to prevent the dough from becoming tough. Finally, the oil and Fanta are added, which give the dough the necessary moisture. When baking, it is important to keep an eye on the temperature. I prefer to bake the cake at a slightly lower temperature so that it does not brown too quickly and remains nice and juicy inside. The cream should be well chilled before whipping so that it becomes nice and stiff. When folding in the tangerines and cream, it is important to be careful so that the cream does not collapse. If you want to change the cake a little, you can, for example, replace part of the flour with ground almonds. This gives the cake a slightly nutty note. You can also experiment with other spices. A pinch of cinnamon or cardamom goes perfectly with the tangerines. For a vegan version, eggs can be replaced with applesauce or linseed eggs. The cream and sour cream can be replaced with vegan alternatives. The tangerine sour cream cake tastes best when it is well chilled. It goes perfectly with a cup of coffee or tea. If you like, you can sprinkle it with a little powdered sugar or cinnamon sugar. Fresh fruits, such as raspberries or blueberries, also go well with it. The cake can be prepared well in advance and stays fresh in the fridge for several days. It is also ideal for freezing. So you always have a delicious cake ready when unexpected visitors arrive.

Tangerine Sour Cream Cake

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Description

Ingredients (11 ingredients)

Preparation (9 steps)

Beat eggs, sugar and vanilla sugar

Mix and stir in flour and baking powder

Stir in oil and Fanta

Bake dough

Whip cream until stiff

Stir sour cream

Fold in tangerines and cream

Spread cream and chill

Sprinkle with cinnamon sugar

Finished cooking? Great! 🎉

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