The recipe is designed for a 30*40 cm baking sheet.
I baked half a portion, i.e. reducing the products by half.
So, the products!
Put the tangerines on a sieve and let the juice run down.
I foresee a question about the replacement of tangerine on apples, pears, etc fruits and berries. I will answer that this recipe is for tender and juicy tangerines from a jar. I do not recommend replacing fresh tangerines - they say that they are bitter and I myself baked only with canned ones-and I advise you.
Beat eggs with sugar and vanilla sugar-beat for 5 minutes on high speed mixer.
Mix the flour with baking powder and sift.
Add to the egg mixture and mix. I mixed it with a mixer.
Add vegetable oil.
The dough, after entering the vegetable oil, do not stir for a long time. The consistency is like thick sour cream.
Cover the form with baking paper or oil.
Pour the dough on a baking sheet and flatten.
Put the tangerine slices on the dough, slightly "drowning" them in the dough.
Place in a preheated oven ( 190-200 degrees) for 25-30 minutes. We are guided by our oven, checking readiness with a match (toothpick).
Remove and cool on the grill.
For the glaze, dilute the powdered sugar with hot water until creamy and apply to the cake.
You can sprinkle chopped pistachios on top.