Cake with Fanta

Preparation of the base: We start by separating the six egg yolks from the whites. In a large bowl, we add the six yolks and six tablespoons of sugar. We mix with a whisk or an electric mixer at medium speed until we obtain a fluffy and light-colored foam. It is important to ensure that the sugar dissolves completely, as this will contribute to the fine texture of the base. We then add 100 ml of oil, continuing to mix until the oil is well incorporated into the mixture.

Separately, in another bowl, we beat the egg whites with a pinch of salt, using a clean mixer, until we obtain a firm and glossy meringue. This is a crucial step, as the air incorporated into the egg whites will help the base rise during baking. After the egg whites are well beaten, we gradually and carefully add the beaten yolks, mixing with a spatula in slow up-and-down motions to avoid losing air from the meringue.

After we have well integrated the two mixtures, we add the six tablespoons of flour and 1/2 packet of baking powder. We mix gently, being careful not to form lumps, until everything is homogeneous. We prepare a tray, which we line with parchment paper or aluminum foil, greased with a bit of margarine or oil. We pour the mixture into the tray, smoothing the surface with a spatula. We bake in a preheated oven at 180 degrees Celsius for about 25-30 minutes. We check if it is baked by inserting a toothpick in the middle; if it comes out clean, the base is ready. We take it out of the oven and let it cool completely.

Preparation of the cream: In another bowl, we combine the cheese with 200 g of sugar and 250 g of margarine. We mix well until we obtain a creamy and homogeneous foam. This cream will add a delicious and rich note to our cooled base. We spread it evenly over the sponge base, ensuring it reaches the corners to avoid leaving empty spots.

For the pudding, we mix the two packets of pudding with two tablespoons of sugar. We gradually add 750 ml of Fanta juice, stirring continuously to prevent lumps from forming. We put the mixture over medium heat, stirring constantly until it starts to boil and thickens. Once the pudding has reached the desired consistency, we pour it warm over the cream cheese, being careful to distribute it evenly. We let everything cool to room temperature, then transfer it to the refrigerator to set completely. After a few hours, the dessert is ready to serve, and we can enjoy this refreshing and flavorful delicacy.