Fantaschnitten with Peach Sour Cream

A cake recipe for all foodies:

For the batter, beat eggs, sugar and vanilla sugar with mixer with whisk on high speed until creamy. Fold in oil and Fanta. Combine flour and baking powder, sift and fold in in batches on medium speed. Spread the batter onto a greased baking sheet. Put the baking tray into the oven. Top/bottom heat: about 180 °C (preheated) Hot air: about 160 °C (not preheated) Gas: level 2-3 (preheated) Baking time: about 25 min. Cool the cake on the tray. For the topping, drain the peaches in a sieve and cut into small pieces. Whip the cream with cream stiffener and half of the vanilla sugar until stiff. Stir sour cream or crème fraiche with the remaining vanilla sugar. Stir the peach pieces into the sour cream or crème fraiche and fold in the whipped cream loosely. Spread evenly over cake and sprinkle with cinnamon sugar.

Dough is very fluffy.

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