Airy Fanta Cake with Mandarins and Vanilla Cream
Ingredients
– 4 medium eggs
– 200g sugar
– 1 sachet of vanilla sugar
– 200ml Fanta or orange soda
– 250g flour
– 1 sachet of baking powder
– 100ml sunflower oil
– 1 pinch of salt
– 2 cans of mandarin oranges (175g drained weight each)
– 500ml milk
– 2 sachets of vanilla pudding powder
– 3 tbsp sugar (for vanilla cream)
– 200g heavy cream
Preparation
– Beat the eggs and sugar in a large bowl with a hand mixer for several minutes until creamy and fluffy.
– Stir in the vanilla sugar, sunflower oil, and a pinch of salt.
– Combine the flour and baking powder and fold into the batter, alternating with the Fanta, until well combined.
– Carefully fold in the drained mandarin oranges, reserving a few for decoration later.
– Pour the batter into a well-greased or parchment-lined baking pan (approx. 30×40 cm) and smooth it out.
– Bake in a preheated oven at 180°C (top/bottom heat) for about 25-30 minutes until golden brown. Do the toothpick test!
– In the meantime, make a creamy pudding according to the package instructions using 500 ml of milk, 2 sachets of vanilla pudding powder, and 3 tablespoons of sugar. Let cool, stirring occasionally to prevent a skin from forming.
– Whip the heavy cream until stiff and mix with the cooled vanilla pudding until smooth.
– Let the cake cool, then spread with the vanilla cream and garnish with the remaining mandarin oranges.
– Refrigerate briefly before serving – this will make the cake taste especially fresh and fruity!
