Margarita Cake

Summertime is cocktail time, don't you agree? Why always drink the cocktail if you can also eat it (on top of drinking it)?

Ingredients:
1 9x13 inch (30x40cm) Pyrex dish or deep baking dish
Some grease
Bowl with lid

For the batter:
250 g all-purpose wheat flour
3 leveled teaspoons baking powder
150 g sugar
1/2 teaspoon vanilla extract
Zest from one (organic) lemon or 1/2 teaspoon dried lemon zest
4 eggs
125 ml vegetable oil
125 ml sparkling lemonade

For the topping:
500 g Greek Yoghurt (I prefer the Fage brand)
250 g Greek Yoghurt lemon
125 ml (1/2 cup) Tequila
100 g powdered sugar
300 g whipping cream
1 package gelatin

For decorating the cake:
200 g whipping cream
1 teaspoon vanilla sugar (or powdered sugar and 1/4 teaspoon vanilla extract)
1-2 tablespoons Cointreau (optional)
1 can mandarin oranges
Some leaves of lemon mint (optional)

Preparation:
1. Preheat oven to 180 degrees Celsius (350F). Grease Pyrex dish or deep baking dish.
2. Mix flour and baking powder and sift into a bowl. Add sugar, vanilla extract and lemon zest and mix, then add eggs, oil and lemonade. Close the bowl with the lid, and shake the bowl for about 30 seconds, so all ingredients are mixed. Using a wooden cooking spoon or a whisk mix the batter again, making sure that dry ingredients collected around the edges of the bowl are mixed in, too.
3. Spread batter evenly in baking dish, and bake cake for about 20 minutes at 180 degrees Celsius (350F). Remove cake from oven and let cool down.
4.  Add gelatin with a tablespoon of whipping cream to a stovetop pot. Let sit for 10 min, then gently heat up and stir until gelatin has dissolved.
5. Stir Greek yoghurt, lemon yoghurt, tequila and sugar in a bowl, add gelatin and stir into yoghurt mixture. Chill yoghurt mixture.
6. When the yoghurt mixture starts to form a gel, whip cream until stiff, and carefully fold cream into the yoghurt mixture. Spread topping over the cooled cake and chill for at least 2 hours.
7. Decorate the cake: Drain mandarin oranges. Whip cream with sugar, vanilla stiff. Briefly mix in Cointreau. Fill piping bag with cream and decorate cake with it. Add a slice of mandarin orange and a mint leave to each piece.

Comments:
1. I didn't have Cointreau, so I left it out. I also didn't have any lemon mint leaves, but I am sure they will add a nice color to the cake.
2. I thought this cake was great, especially the cream on top! While the tequila taste was quite strong in the freshly prepared cream and became more subtle when served the day after.