About 20 pieces

For the topping:
350 g of drained mandarin oranges (canned)
* 125 g butter
* 75 g sugar
* 4 tablespoons tangerine juice (from cans)
* 150 g sliced ​​almonds

For the sponge:
250g soft butter or margarine
* 150 g sugar
* 1 pinch salt
* 1 package Dr. Oetker vanilla sugar
* ½ packs of Dr. Oetker Finesse orange peel aroma
* 3 eggs (size M)
* 250 g flour
* 2 crossed out Dr. Oetker Backin TL
* 75 ml of milk

Method:
For the filling of the tangerine juice to collect and measure 4 tablespoons.

Butter with sugar and measured juice in a saucepan while stirring. Stir in almonds. Allow the mixture to a boil. Remove the pan from the heat, let the almond mixture to cool slightly.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Stir the batter for butter or margarine with electric mixer with whisk at the highest level of smooth. Gradually stir in sugar, salt, vanilla sugar and orange peel aroma. As long as the stirring until a bound mass has formed.

Stir in eggs one by one (each egg about ½ minute). Mix flour with baking powder, alternately stir in 2 portions with the milk over medium heat briefly.

Put the dough on a baking sheet (30 × 40 cm, greased) and flatten it to give.

The mandarins are distributed evenly on the dough. Then fill with almond paste with a tablespoon. The baking tray in the preheated oven slide. The cake about 25 minutes.

The baking sheet set on a wire rack. Let the cake cool and cut into pieces.

Mandarins and almond cake