Mandarin and vanilla pudding Schmand cake

Leave the butter to soften for 20 minutes. Crack the egg and beat it. Mix 250 g of flour, the baking powder, 110 g of soft butter, 80 g of sugar and the beaten egg. Bring together quickly without prolonged kneading. Cover and chill for at least 30 minutes. Keep the pastry chilled while preparing the cream.

Wash the lemon and finely grate its zest, avoiding the white pith. Mix pudding powder with 125 ml cold milk. Heat 375 ml reserved milk with 100 g sugar for about 5 minutes, whisk in cold mixture and boil while stirring for about 2 minutes until very thick. Spread in a shallow dish, cover the surface with film and cool for 20 minutes. Let Schmand temper out of the fridge during the same time. Mix Schmand, 50 g reserved sugar and zest. Gradually stir in cooled pudding until smooth and lump-free.

Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).

Grease a springform tin 26 cm across and 6 cm high with 5 g reserved butter. Roll pastry with 15 g reserved flour and line with a 3 cm side. Drain mandarins, discard juice and weigh the required drained amount. Spread filling on the base and arrange fruit on top. Bake for about 60 minutes in a preheated conventional oven at 180 °C until filling is set without liquid waves. Cool in the tin on a rack for 90 minutes, then refrigerate for at least 240 minutes before unmoulding and cutting.