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Fanta Sheet Cake with Peach Cream

A vibrant and refreshing dessert that combines the effervescence of Fanta with a luscious peach cream, perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 pieces Eier Eggs
  • 200 g Zucker Sugar
  • 1 packet Vanillezucker Vanilla sugar
  • 120 ml Öl Oil
  • 200 ml Fanta Fanta soda
  • 300 g Mehl Flour
  • 1 packet Backpulver Baking powder
For the Peach Cream
  • 500 ml Schlagsahne Whipping cream
  • 2 packets Sahnesteif Whipping cream stabilizer
  • 250 g Mascarpone oder Frischkäse Mascarpone or cream cheese
  • 80 g Puderzucker Powdered sugar
  • 1 tsp Vanilleextrakt Vanilla extract
  • 250 g Pfirsiche, klein gewürfelt Peaches, diced
  • Pfirsichhälften oder Pfirsichspalten zur Dekoration Peach halves or slices for decoration

Method
 

Cake Preparation
  1. Preheat the oven to 180°C and prepare a deep baking tray with a coating of butter.
  2. In a mixing bowl, whip the eggs, sugar, and vanilla sugar until creamy.
  3. Incorporate the oil and Fanta into the mixture.
  4. Sift together the flour and baking powder, and fold it into the batter until smooth.
  5. Pour the batter into the prepared baking dish and bake for 20-25 minutes until golden.
  6. Let the cake cool completely.
Peach Cream Preparation
  1. Whip the heavy cream with the stabilizers until peaks form.
  2. In another bowl, blend mascarpone, powdered sugar, and vanilla extract until creamy.
  3. Fold the whipped cream into the mascarpone mixture and add the diced peaches.
Assembling the Cake
  1. Once the cake is cooled, spread the peach cream on top.
  2. Decorate with peach slices.
  3. Chill the cake in the refrigerator for at least 2 hours before serving.

Notes

Store leftover cake in the refrigerator, covered. Best enjoyed within three days. For a refreshing twist, use other fruits for garnish.