- 200g ladyfingers (the kind w/ sugar)
- 150g butter
- Take a bowl and smash those fingers to bits.
- Melt the butter in the microwave or something and mix it in thoroughly.
- Grease a springform pan and press the stuff on its ground to form your cake base.
- Refrigerate it while you make the filling. Also, pre-heat the oven to 160° celsius (that's 320°F in wrong units).
- 250g butter (soft)
- 200g sugar
- 4 eggs
- 2 tsp. baking powder
- 1 pack vanilla pudding mix
- 1000g curd
- 100ml cream
- around 400g (drained) canned tangerines
- juice of 1 lemon
- Stir the butter with a mixer until creamy.
- Mixing each group of ingredients thoroughly,
- add sugar, lemon juice and eggs,
- add baking powder and pudding mix,
- add the curd
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Fold in the better part of the can of tangerines.
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Put the filling on top of the base, spreading it evenly.
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Throw some more of those tangerines on it.
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Bake it for 40 mins, put some aluminium foil on it and bake it some more for 20 minutes.
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Let it cool down together with the oven.