A simple but delicious cake recipe:
Prepare a shortcrust pastry and form a high (!) edge.
Cook the pudding, stir in a cold water bath with the whisks of a mixer until it is just lukewarm, then stir in the sour cream or crème fraiche by the spoonful. Finally, fold in the drained mandarins, reserving a few for topping.
Pour the sour cream mixture into the shortcrust pastry form and smooth.
Bake the cake on the 2nd rack from the bottom in a heated oven at 160 °C for 1 hour. Cool in the form and put in the refrigerator for one night.
One day later, top the cake with tangerines, prepare a cake glaze according to instructions and cover the cake with it.
Bring to the table in a cool place.