Fanta cake with fruity sour cream & cinnamon

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 1 orange zest of an untreated orange
• 350 g flour
• 140 ml oil
• 1 packet of baking powder
• n. B. Salt
• 180 ml Fanta or other carbonated lemonade
• 450 g peach(s) from the can or other fruit
• 250 g quark
• 250 g sour cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 500 ml whipped cream, cold
• e.g. cinnamon
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Sheet cake

First, prepare the light and airy batter. Beat the eggs with the sugar, vanilla sugar, and orange zest until they appear noticeably lighter and fluffy. Mix the flour with the baking powder and salt and sift them into the egg mixture. Then carefully fold everything in along with the oil. Finally, fold in the Fanta as carefully as possible to prevent too much carbonation from escaping. Once everything has come together to form a smooth batter, pour it onto a baking sheet lined with baking paper and spread it out. Bake the cake in a preheated oven at 180°C (top/bottom heat) for 20-25 minutes. When the cake is golden yellow, it is ready and needs to cool thoroughly. For the cream, dice the peaches into bite-sized pieces. Mix the quark with the sour cream and fold in the peach pieces. Mix the cream stabilizer with the vanilla sugar and add to the cream while whipping. Finally, fold the whipped cream into the quark mixture and spread it over the cooled base. If you like, you can sprinkle cinnamon sugar or ground cinnamon over the cream, and you’re done.