Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (125g) almond flour
  • 1/2 cup (60g) confectioners' sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (2.5ml) natural vanilla extract
  • 2 medium egg yolks
  • 1/2 cup (115g) unsalted butter, softened
  • 2 1/8 cups (500ml) skim milk
  • 1/4 cup (50g) cane sugar
  • 2.8 oz (80g) cornstarch
  • 2 tsp (10ml) vanilla extract
  • 21 oz (600g) light sour cream
  • 12 oz (350g) mandarin oranges, canned and drained
  • 1 tbsp (6g) orange zest

Instructions:

  1. Cream the fats. Beat the softened butter and confectioners' sugar together. Do this until the mixture is pale and fluffy.
  2. Add the yolks. Mix in the egg yolks one at a time. Beat well after each one so the mixture stays stable.
  3. Combine dry ingredients. Sift the all purpose flour, almond flour, and baking powder. Gently fold these into the butter mixture along with the vanilla extract. Note: Stop mixing as soon as the flour disappears to avoid a tough cake.
  4. Set the base. Press the batter evenly into the bottom of a greased 9 inch springform pan. Use a spatula to get the edges clean.
  5. Make the custard. In a saucepan, whisk milk, sugar, and cornstarch over medium heat. Stir constantly until it thickens into a glossy custard.
  6. Mix the cream. Remove the pan from the heat. Fold in the sour cream, vanilla extract, and orange zest. Stir until the texture is completely smooth.
  7. Assemble. Pour the cream mixture over the cake base. Arrange the drained mandarin oranges on top, pressing them in slightly.
  8. Bake. Put it in the oven for 45 minutes until the edges are set and the top has a slight jiggle.
  9. Cool and chill. Let the cake cool to room temperature. Then, put it in the fridge for 2 hours before you even think about slicing it.