Instructions
First, drain the two small cans of mandarin oranges.
Then place the eggs and sugar in a bowl and beat until fluffy.
Mix the flour and baking powder together and add to the bowl.
Pour in the Fanta and sunflower oil, and mix everything into a smooth batter.
Adjust a baking frame to 20 cm x 26 cm and line it with baking paper.
Pour the batter into the frame and smooth it out.
Bake in a preheated oven at 180°C (356°F) top and bottom heat for about 18 to 20 minutes.
Let the cake cool completely.
Remove the baking paper from the edges and place the baking frame back around the cake base.
In a bowl, combine the cream, milk, and Paradiescreme. Stir briefly, then beat on high speed for about 3 minutes until stiff.
Set aside 12 mandarin slices for decoration, and gently fold the remaining mandarins into the cream.
Spread the cream evenly over the Fanta cake base and smooth the top.
Place the cake in the refrigerator for about 3 hours to set.
Cut the cake into pieces. (It made 10 pieces in this version.)
Whip the cream with the cream stabilizer (San-apart).
Pipe cream rosettes (or dollops) onto the cake pieces.
Place one mandarin slice on each cream rosette.
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