500 ml orange Fanta
2 packets vanilla pudding
100 g sugar
250 g softened butter
3 tangerines (peeled, cut into pieces)
Topping:
1 packet cake jelly
slices of tangerines (fresh or from compote)
1. Sponge cake:
Preheat oven to 180 °C. Separate the egg yolks from the egg whites. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with sugar until foamy, add the flour with baking powder and orange peel. Finally, carefully fold in the egg whites.
Pour the batter into a baking tray lined with baking paper and bake for about 25–30 minutes. Leave to cool completely.
2. Cream:
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