Multivitamin cake with tangerines

Ingredients for 1 servings:

• 4 eggs (size L)
• 1 cup sugar
• 1 cup oil
• ½ pack of baking powder
• 4 packs of pudding powder (vanilla flavor)
• 4 small cans of mandarin oranges (approx. 300 g each, undrained weight)
• 2 packs of cake glaze, clear
• 500 ml juice (tangerine juice) from the cans
• 2 cups of sweet cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 250 ml juice (multivitamin juice, 100% fruit)
• 4 packs of sauce powder (vanilla flavor) without cooking

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Mug cake, my mug holds about 100 ml

For the pastry, mix the eggs, sugar, oil, baking powder, and vanilla pudding powder together with a mixer. Pour into a round cake tin and bake at approximately 200°C for approximately 15-20 minutes (more like 20). Then let it cool for approximately one hour. Note: The pastry will rise slightly during baking but will shrink back down as it cools. Then, using a long bread knife or similar tool, cut the pastry horizontally into two slices. Carefully set the top half aside. For the topping, drain the mandarins well and collect the juice. Then spread the mandarins in a circle over the entire bottom layer. Mix the cake glaze with approximately 500 ml of canned mandarin juice and bring to a boil briefly. Let it cool briefly and then pour it over the mandarins. Place the second cake layer on top of the glaze and let everything cool for approximately 20 minutes. Whip the cream with the cream stiffener and vanilla sugar until stiff and spread over the cake. Slowly add the multivitamin juice to the vanilla sauce powder, stirring well until the mixture thickens, then spread it over the cream. Arrange the remaining mandarins on top of the cake (not too close to the edge) and refrigerate the cake. The recipe was originally intended for one baking sheet, so don’t divide the batter and use 3 cups of cream instead of 2, and 400 ml of juice with 6 packets of vanilla sauce powder. Depending on the shape of the round cake pan, there may not be enough space at the top. Then simply loosen the pan briefly and move it upwards. Also, the juice on top doesn’t set completely, which is why the mandarins can slide off the edge after removing the cake pan if they’re placed too close to the edge. I like to mix a sweet spice mix into the cake glaze, for example, the “Flower Power” spice mix from Sonnentor.