German Fanta Mandarine Sour Cream Cake
Ingredients
Cake batter
- 125 g softened butter or margarine
- 200 g sugar
- 1 packet vanilla sugar
- 4 large eggs
- 300 g all-purpose flour
- 1 packet baking powder
- a pinch of salt
- 200 ml orange soda
- butter for greasing the pan
Mandarine sour cream topping
- 400 g heavy cream
- 2 packets whipping cream stabilizer
- 600 g sour cream
- 50 g sugar
- 2 packets vanilla sugar
- 3 cans mandarin oranges, drained (about 175 g net weight per can)
- 1-2 teaspoons ground cinnamon
- 3 tablespoons sugar
Preparation
Preheat oven to 180°C (convection: 160°C).
Beat softened butter with sugar, vanilla sugar, and eggs until smooth.
Mix flour, baking powder, and salt in a bowl.
Add the flour mixture to the butter mixture and mix well.
Pour in the orange soda and mix until combined.
Line a 39x26x4 cm baking pan with parchment paper or grease with butter.
Pour the batter into the pan.
Bake for about 25 minutes.
Let the cake cool completely.
Whip heavy cream with whipping cream stabilizer according to package instructions until stiff peaks form; set aside.
In a large bowl, mix sour cream, sugar, and vanilla sugar until smooth.
Gently fold the whipped cream into the sour cream mixture.
Drain the mandarin oranges and fold them into the cream mixture.
Spread the cream mixture evenly over the cooled cake base.
Smooth the top with a spatula.
Mix ground cinnamon and 3 tablespoons sugar.
Sprinkle the cinnamon sugar mixture over the cream.
Refrigerate until ready to serve.
