In a mixing bowl, first stir the sour cream with the sugar and vanilla sugar until smooth, and then stir in the paradise cream. I did that with the whisk. Carefully fold in approx. 1 can of well-drained mandarins, as well as the whipped cream.
Spread the cream on the floor, smooth it out and put it in the refrigerator for 3 - 4 hours.
Then spread the remaining mandarins on the cream. If you arrange them nicely, it looks especially good.
Mix the cake topping with 1 vanilla sugar, mix with 250ml mandarin juice and bring to the boil. Cover the cake with it and cool again for an hour.
Loosen the cake ring, decorate with whipped cream as desired and then enjoy. Delicious.
Note 9: The cake can be completely prepared one day in advance. I think the bottom tastes even better the next day.