Summer cake with Ce-frisch

Ingredients for 1 servings:

• 2 eggs
• 125 g butter
• 125 g sugar
• 125 g flour
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 1 cup sour cream
• 2 cans of tangerine(s)
• 2 cups of cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 1 tsp sugar
• 1 pack of ready-made lemonade mix (Ce-fresh orange or lemon)
• 1 bar of chocolate (Rittersport yogurt), grated

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Sponge cake batter: Make a sponge cake batter with 2 eggs, 125g butter, 125g sugar, 125g flour, 1 packet of vanilla sugar, and 1 packet of baking powder. Bake at 180C for approximately 20-30 minutes. Spread 1-2 cups of sour cream on the cooled base. Then scatter the drained mandarins on top. Whip the 2 cups of cream with the vanilla sugar, cream stiffener, and sugar until stiff, and fold in the packet of Ce-frisch. Spread the cream-Ce-frisch mixture over the sour cream layer. Sprinkle the grated chocolate over the cake for decoration. Then chill the cake for a few hours.