Fanta Cake – Sour Cream Cake

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	7 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

2 cans tangerine (s), or 1 can peaches
300 ml whipped cream
5 packs vanilla sugar, or - 6 tablespoons sugar plus 1. teaspoons vanilla paste
3 packs cream stabilizer
250 g sour cream
2 teaspoons cinnamon

Instructions

1. Beat eggs, sugar and vanilla sugar until frothy. Add the oil, then mix the Fanta and everything together.
Now mix the flour and baking powder together and mix them into the liquid mixture as briefly as possible (if you want to do the whole thing on a baking sheet, simply double the quantities listed above).
2. Line a springform pan with a diameter of 26 cm or a baking sheet with parchment paper and pour the batter into it. Then bake at 150 ° C top / bottom heat for about 25 minutes until golden brown. Then the cake has to cool down completely before it can continue.
3. Now prepare the base. If you want to decorate the cake, save 2 - 3 peach halves. The rest is diced small. Now whip the cream with the cream stabilizer and half of the sugar (or vanilla sugar) until stiff. Then the sour cream and the rest of the sugar, or vanilla sugar, the vanilla paste and cinnamon are mixed together until smooth.
Then the diced peach and then the stiff cream are folded in.
4. Put the cake base on the cake plate and enclose it with a cake ring, then add the filling and smooth it out.
5. To decorate, cut the peach halves into slices and distribute them in a fan shape in the center of the cake.
6. Then the cake has to be in the refrigerator for at least 4 - 6 hours. Preferably overnight. Then it will be nicely cut-resistant.

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