The recipe is designed for a 30 * 40 cm baking sheet.
I baked half a portion, i.e. reduced the number of products by half.
So, the products!
Put the tangerines on a sieve and let the juice drain.
I foresee the question of replacing tangerine with apples, pears and other fruits and berries. I will answer that this recipe is intended for cooking tender and juicy tangerines from a jar. I do not recommend replacing fresh tangerines - they say they are bitter, and I myself baked only canned ones - and I advise you.
Beat eggs with sugar and vanilla sugar-beat for 5 minutes on a high speed mixer.
Mix the flour with baking powder and sift.
Add to the egg mixture and stir. I mixed it with a mixer.
Add vegetable oil.
After entering the vegetable oil, do not mix the dough for a long time. The consistency resembles thick sour cream.
Cover the mold with baking paper or grease with oil.
Put the dough on a baking sheet and smooth it out.
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 the readiness with a match (toothpick).
Remove and cool on the grill.
For the glaze, dilute the powdered sugar with hot water to a creamy state and apply to the cake.
You can sprinkle chopped pistachios on top.