Double Fanta Cakes

Ingredients for 1 servings:

• 3 m.-sized eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 175 g flour
• ½ pack of baking powder
• 60 ml oil
• 90 ml Fanta
• 2 cans of tangerine(s)
• 400 g whipped cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 250 g sour cream
• some cinnamon and sugar and possibly sprinkles for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple variation of the Fanta cake, for a small baking tray

Beat the eggs, sugar, and vanilla sugar with an electric mixer until frothy. Add the flour and baking powder, and mix in the oil and Fanta. Grease a small baking tray, about half the size of a standard baking tray and ideally with high sides (or casserole dishes are also suitable), pour in the batter, and smooth it down. Bake in the oven at 175 degrees Celsius (top/bottom heat) for about 25 minutes. When the cake is lightly browned, remove from the oven and wait until it has cooled. Carefully remove from the pan and cut it horizontally with a large knife. Place one half on a serving platter and spread the mandarins on it, right up to the edges. Whip the whipped cream with the vanilla sugar and cream stabilizer until stiff peaks form, then slowly stir in the sour cream. Spread half of the cream on the mandarin orange-covered base. Carefully place the other layer of dough on top and spread the rest of the cream. Sprinkle the cake with cinnamon and sugar and decorate as desired. Cut into small square pieces and place in the refrigerator until ready to serve (don’t forget to cover with foil or a lid, as cream easily absorbs the smell in the refrigerator if, for example, peppers are stored there).