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1 package of cake jelly (jelly beans)

mandarin slices (fresh or canned)

Preparation

Sponge Cake:
Preheat the oven to 180°C (350°F). Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until fluffy, then add the flour, baking powder, and orange zest. Gently fold in the egg white mixture, being careful not to break the structure. Pour the mixture into a baking tin lined with baking paper and bake for about 25–30 minutes. Set aside to cool completely.

Cream:
Remove approximately 100 ml of Fanta and mix thoroughly with the custard powder and sugar until smooth. Bring the remaining Fanta to a boil, add the custard mixture, and cook until thickened. Set aside to cool completely. Beat the butter until fluffy and gradually add the cooled custard. Finally, stir in the mandarin segments.