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This super fluffy Fanta cake loaded with mandarins and vanilla cream totally steals the show at any dessert table. Seriously, anyone can whip this up. The sparkly soda, smooth cream, and juicy mandarins make it something special. It's just right for birthday parties, big family get-togethers, or even when you just want a sweet weekend treat.
Must-have ingredients and why
- Sahnefest: Keeps your whipped cream nice and sturdy, so the top layer doesn't slump. Always go for fresh cream.
- Schlagsahne: Gives your cream its dreamy, rich texture. The quality of the cream really makes a difference.
- Kalte Milch: Makes the vanilla cream fluffy and light. Cold milk is key for the best texture.
- Paradiescreme Vanille: Lays down a smooth, velvety vanilla layer on top. Use classic for that retro flavor.
- Mandarins (canned): Super easy and a burst of juicy sweetness. Pick cans where the mandarin slices look whole and firm.
- Baking powder: Helps everything get nice and airy. Make sure yours is fresh.
- Flour: Holds it all together and gives the cake its shape. All-purpose flour (type 405) is best for tender cake.
- Sunflower oil: Makes every slice moist. Go for a neutral one so the flavors shine.
- Fanta: Brings that bold, orangey fizz so your cake is extra light. Cold soda is best, so it keeps the bubbles.
- Vanilla sugar: Adds a gentle scent and taste. Real vanilla sugar gives the best kick.
- Sugar: Sweetens up your cake. Superfine is easiest for smooth mixing.
- Eggs: Make everything hold together and get fluffy. Fresher eggs mean a softer, bouncier cake.
Step-by-step guide
- Give it chill time:
- Pop your cake in the fridge for at least one hour. That way, the cream will set up and slicing is a breeze.
- Add the finishing touches:
- Spread that vanilla cream all over the cooled cake layer. Decorate with mandarins – gently press them in so they stick.
- Whip the cream & finish the mix:
- Whip the cold cream together with whipped cream stabilizer until stiff. Chilled bowl helps a lot! Fold gently into your vanilla cream for a fluffy finish.
- Mix up the vanilla cream:
- Beat instant vanilla cream with cold milk until soft and thick (just follow packet instructions). When the milk is really cold, the cream stays extra fluffy.
- Prep your mandarins:
- Drain the mandarins well so the cream doesn't get soggy. For more punch, gently mash a few slices and mix 'em right into the cream.
- Spread and bake the batter:
- Heat oven to 180°C. Line your baking tray with parchment or a little butter. Spread the batter in an even layer and smooth out. Bake for 20-25 minutes until golden and springy to the touch. Let it cool all the way so the cream won't melt.
- Add your flour blend:
- Sift your flour with baking powder for the lightest cake. Mix into your egg mixture, but don’t overdo it – just until smooth.
- Make the batter:
- Whisk eggs, sugar, and vanilla sugar in a big bowl until they're pale and fluffy (about 5 minutes). Slowly pour in Fanta and sunflower oil, mixing well for a super smooth batter.
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Good to know
This one is an awesome make-ahead dessert and stays moist the next day too. You get about 320 calories per piece. Since you make it on a big tray, it's great for parties or when you've got a crowd coming. My kids totally love the tangy sweet combo of mandarins with vanilla cream. It's major nostalgia food for my husband. We once swapped in orange slices for a Christmas version, and it was amazing.
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Storing leftovers
This cake keeps fresh in the fridge for two or three days – just stash it in a tight-sealing container. The cream stays thick and tasty. You can even freeze leftovers in pieces, and once they're thawed, they taste just as yummy.
Ingredient swaps
No instant vanilla cream handy? You can make regular vanilla pudding instead and let it cool down. If you want, switch some of the mandarins for peaches or apricots. Blood oranges are awesome too. You can totally swap the Fanta for another orange soda if that's what you've got.
Serving it up pretty
It looks even fancier if you scatter some orange zest on top right before serving. A dusting of powdered sugar and maybe a couple mint leaves make it pop with color. For special occasions, mini chocolate curls are a sweet touch.
A quick peek at its story
This cake showed up after World War II, back when Fanta became super popular and cheap to use in baking. You'll still find it at tons of kids’ parties. It stuck around because it's got so much flavor for hardly any effort.
Frequently Asked Questions
- → How do you keep Fantakuchen moist?
The cake stays soft if you beat the eggs well and add Fanta. For even more moisture, drizzle some orange juice over the base.
- → Can I swap in different citrus fruits?
Mandarins make it bright and zesty, but orange segments or even apricots give it a new twist and some variety.
- → Tips for super creamy vanilla topping?
Whip the Paradise Cream with cold milk, then gently fold in the whipped cream. This way, the cream stays fluffy and firm.
- → How long should you chill the cake?
Go for at least 1 hour in the fridge, so the cream gets nice and set and all those flavors blend together.
- → How to make it even more fruity?
Stir some pureed mandarins into the cream or splash extra orange juice on the cake base if you want more fruit flavor.