Summary

Ingredients

For the dough:

• 2 cup / s sugar
• 3 cup flour
• 1 packet baking powder
• 4 egg (s)
• 1 cup oil
• 1 cup Fanta

For the cast:

• 2 pack cake icing, (clear)
• 500 ml juice, (lighter from the fruit)
• 2 tablespoon sugar

For covering:

• 1 glass cherry (s)
• 1 glass gooseberries
• 1 can peach (s), (sliced)
• 1 can pineapple

For the cream:

• 2 cups sour cream
• 2 cups sweet cream
• 2 packs vanilla sugar
• 2 packs cream stabilizer

For decoration:

• 1 teaspoon, heaped with cinnamon
• 2 teaspoon, heaped sugar

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Instructions

1. Preparation of the cream:
2. In a bowl, whip the cream a little stiff, add the vanilla sugar and cream stiffener and continue whipping until stiff.
3. Now carefully fold in the sour cream on the lowest setting so that a creamy, but somewhat firm mixture is created. Then cover them and put them in the fridge for about half an hour.
4. Preparation of the base:
5. In order for the cake to hold, it is important to let the fruit drain well beforehand. So let all fruits drain separately and ONLY collect the juice of pineapple, gooseberries and peaches in a container (you will need it later for the cake topping).
6. Preparation of the dough:
7. Put sugar, flour, baking powder (same order), eggs, oil and lemonade in a mixing bowl and use the mixer to make a nice batter.
8. Now distribute everything evenly on a baking sheet lined with baking paper and bake for 15-20 minutes and then let cool down well.
9. Preparation of the topping:
10. Now distribute the fruits always in strips on the cooled dough, so that everything is covered.
11. Preparation of the cake topping:
12. Now heat 500ml of the collected clear juice in a saucepan (save 100 ml).
13. In the meantime, add sugar and icing powder to the 100ml of the juice and stir with a whisk (this will prevent bubbles from forming in the icing later).
14. When the juice boils, remove from the heat and stir in the mixed cake topping mixture with the whisk until no more lumps can be seen. Now bring to the boil again briefly and use a large spoon to spread evenly over the fruit. This way the cake will hold better and will be even juicier.
15. The creme:
16. When the topping is hard and completely cooled, spread the cooled cream on the cake with a wide cake knife so that everything is covered.
17. For decoration:
18. Make wavelike strips with a cake comb (with spikes). Then mix the powdered sugar and cinnamon and sieve over it with a sieve.
19. Note:
20. I always do it (for optical reasons) that I cut off the edges afterwards (approx. 1-2 cm) so that the pieces all look the same.
21. Of course you can also make a normal Fanta cake with this recipe. To do this, simply use 2 cans of mandarins instead of the fruits mentioned above.