Eat your cake – you’ll never get enough of it!

Bake in a non-preheated oven at 160°C on the middle rack for about 20 minutes.

For the topping, drain 3 cans of tangerines, reserving the juice. Bring 750 ml of the juice to the boil with 2 packets of white and 2 packets of red cake icing.

Add the tangerines to the cake glaze and stir well. Now spread the mixture over the dough.
Beat 600 ml of cream with 3 cream stiffeners and 3 vanilla sugar until stiff and spread over the mandarin mixture.

Mix 3 packets of vanilla sauce with the multivitamin juice and pour over the cream.