Sour Cream or Crème Fraiche Tangerine Tart

A great cake recipe for any occasion:

Knead the dough ingredients together. Place in a cake springform pan so that there is a rim about 3 cm high. Prick the dough base several times with a fork and set aside to cool. Drain the tangerines, reserving the juice. Boil 3/8 liter milk and sugar and stir pudding powder in remaining milk until smooth. Add to boiling milk and make again.

Fold in sour cream or crème fraiche and pour on the spot into the cake springform pan. Smooth the cream and spread tangerines evenly on top. Bake in the oven at 175 degrees for 70 to 75 minutes. Cool. Mix a quarter l of tangerine juice with the cake glaze. Stir to make and cool.

Pour the glaze evenly over the tangerines. Cool well. Sprinkle flaked almonds on the edge of the cake.

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