Mandarin cream sheet cake

Ingredients for 1 servings:

• 4 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 cup oil, flavorless
• 2 cups sugar
• 2 cups flour
• 1 cup orange lemonade (Fanta or similar)
• 2 cups of sweet cream
• 2 cups sour cream
• 4 small cans of tangerine(s)
• 2 packs of cream stiffener
• 2 tsp sugar
• Cocoa powder or chocolate shavings

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Combine the first seven ingredients in a bowl and make a batter. Pour onto a baking sheet lined with baking paper and spread evenly. Bake in a preheated oven at 160°C fan/convection oven (175°C top/bottom heat) on the bottom rack for approx. 20-25 minutes. Then let the cake cool completely. Spread well-drained mandarin oranges over the prepared batter. Whip the cream with the cream stiffener. Mix the sour cream with the sugar well and fold in the cream. Spread the sour cream mixture onto the cooled cake. If necessary, create a wavy pattern with a notched spatula or a fork, then put cocoa powder in a fine sieve and sprinkle on the top, or alternatively, sprinkle with chocolate shavings. Tips: You can also use cherries instead of mandarin oranges. The sour cream mixture can also be modified: Instead of sugar, add C-fresh to taste or another orange drink powder to the mixture (which also tastes great, by the way) and grate Ritter Sport (white and brown chocolate – available in a bar) over it.