Irresistible Fanta Cake with Tangerines and Paradise Cream

1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool completely before assembling.

Step 2: Make the Paradise Cream

1. In a small bowl, dissolve cornstarch in 2 tablespoons of milk to create a slurry.
2. In a saucepan over medium heat, combine heavy cream, mascarpone cheese, and powdered sugar. Stir until the mixture is smooth and starts to thicken.
3. Add the vanilla extract and tangerine zest, then mix in the cornstarch slurry.
4. Continue cooking for another 2 minutes until the cream thickens further. Remove from heat and let it cool completely before refrigerating for at least 30 minutes.

Step 3: Prepare the Tangerine Topping

1. In a small saucepan, combine tangerine juice, honey (or sugar), and gelatin powder.
2. Heat over low flame, stirring constantly until the gelatin dissolves completely.
3. Remove from heat and let it cool slightly.

Step 4: Assemble the Cake

1. Once the cake has completely cooled, spread the chilled paradise cream evenly over the top.
2. Arrange the tangerine segments on top of the cream layer in a decorative pattern.
3. Gently pour the slightly cooled tangerine gelatin mixture over the fruit, ensuring it coats evenly.
4. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and set properly.

Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Whisk
• Cake pan (9-inch round)
• Saucepan
• Spatula
• Sieve (for sifting flour)
• Knife and cutting board (for tangerines)

Recipe Variations

1. Chocolate Twist: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate-citrus variation.
2. Coconut Flavor: Substitute half of the vegetable oil with coconut oil and sprinkle shredded coconut on top.
3. Different Soda Base: Try using a lemon-lime soda instead of Fanta for a zestier taste.
4. Nutty Delight: Add chopped almonds or hazelnuts to the batter for added crunch and depth.

Frequently Asked Questions (FAQs)

1. Can I make this cake without Fanta?

Yes! You can substitute orange juice for a more natural approach, but Fanta adds an extra lightness and unique flavor.

2. Can I use a different fruit instead of tangerines?

Absolutely! Oranges, peaches, or even strawberries work well with the paradise cream.

3. How do I store the cake?

Keep the cake in an airtight container in the fridge for up to 3 days. It is best enjoyed fresh!

4. Can I freeze the cake?

You can freeze the sponge cake separately for up to a month. However, it is not recommended to freeze the assembled cake with cream and fruit.

Notes

• Make sure the cake is fully cooled before adding the cream to prevent it from melting.
• The paradise cream should be refrigerated for the best consistency.
• Use fresh, ripe tangerines for the best flavor.

Nutritional Info (Per Serving)

• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 18g
• Sugar: 30g
• Fiber: 2g

Conclusion

Fanta Cake with Tangerines and Paradise Cream is an absolute delight for those who love fruity, creamy, and soft-textured cakes. The combination of the fluffy Fanta-infused sponge, the rich and velvety paradise cream, and the fresh tangerine topping creates a perfect balance of flavors and textures. Whether you’re making this for a special event or just for a sweet treat at home, this cake is sure to impress! 🍊🍰 Enjoy and happy baking!