To prepare a delicious cake, perfect for warm days, we will start by creating a fluffy base, which will be the foundation of this dessert. First, we carefully separate the eggs. Beat the egg whites together with the sugar, vanilla sugar, and a pinch of salt, using a mixer on high speed, until the mixture becomes a white, firm foam. Now, we add the yolks, one at a time, continuing to mix until the composition becomes homogeneous and slightly whitish in color. It is time to add a few drops of vanilla and rum essence, followed by the melted butter, and mix again to ensure that the ingredients are well incorporated.
Separately, in a bowl, we combine the flour, cornstarch, and baking powder. After mixing these dry ingredients well, we will gradually add them over the egg mixture, stirring with a spatula or wooden spoon until we obtain a smooth and light batter. We prepare a round cake pan with a detachable bottom, 26 cm, which we line with baking paper only on the bottom, and grease the sides with a little oil. Carefully pour the mixture into the pan and place it in the preheated oven at 180 degrees Celsius, allowing it to bake for about 20 minutes. We check if it is done with a toothpick test. After the base has baked, we remove it from the oven and let it cool completely on a rack.
Meanwhile, we take care of the cream cheese. We mix the cottage cheese with yogurt and sugar, using a mixer, until we obtain a smooth cream. We add the vanilla essence and the gelatin prepared according to the instructions on the package. Finally, we gently fold in the whipped cream, mixing carefully to preserve the fluffy texture of the cream. After the base has cooled completely, we place it back in the pan, which we soak with Fanta juice to give it a fresh flavor. On top of this, we spread the cream cheese evenly and put everything in the fridge for about an hour, during which we take care of the jelly on top.
To make the jelly, in a small bowl, we mix 100 ml of Fanta juice with the two packets of vanilla pudding, obtaining a smooth paste. In a small pot, we bring the remaining Fanta juice to a boil, and when it starts to boil, we remove it from the heat and add the pudding mixture, whisking vigorously to prevent lumps from forming. We put the pot back on the heat and let it boil for one minute, stirring continuously until the jelly thickens. After it has cooled completely, we carefully pour it over the cream cheese in the pan. We leave the cake in the fridge for at least 4 hours, but it is ideal to let it sit overnight. After the jelly has set, the cake is ready to be decorated according to everyone’s imagination, bringing a touch of joy and refreshment on warm days!
Separately, in a bowl, we combine the flour, cornstarch, and baking powder. After mixing these dry ingredients well, we will gradually add them over the egg mixture, stirring with a spatula or wooden spoon until we obtain a smooth and light batter. We prepare a round cake pan with a detachable bottom, 26 cm, which we line with baking paper only on the bottom, and grease the sides with a little oil. Carefully pour the mixture into the pan and place it in the preheated oven at 180 degrees Celsius, allowing it to bake for about 20 minutes. We check if it is done with a toothpick test. After the base has baked, we remove it from the oven and let it cool completely on a rack.
Meanwhile, we take care of the cream cheese. We mix the cottage cheese with yogurt and sugar, using a mixer, until we obtain a smooth cream. We add the vanilla essence and the gelatin prepared according to the instructions on the package. Finally, we gently fold in the whipped cream, mixing carefully to preserve the fluffy texture of the cream. After the base has cooled completely, we place it back in the pan, which we soak with Fanta juice to give it a fresh flavor. On top of this, we spread the cream cheese evenly and put everything in the fridge for about an hour, during which we take care of the jelly on top.
To make the jelly, in a small bowl, we mix 100 ml of Fanta juice with the two packets of vanilla pudding, obtaining a smooth paste. In a small pot, we bring the remaining Fanta juice to a boil, and when it starts to boil, we remove it from the heat and add the pudding mixture, whisking vigorously to prevent lumps from forming. We put the pot back on the heat and let it boil for one minute, stirring continuously until the jelly thickens. After it has cooled completely, we carefully pour it over the cream cheese in the pan. We leave the cake in the fridge for at least 4 hours, but it is ideal to let it sit overnight. After the jelly has set, the cake is ready to be decorated according to everyone’s imagination, bringing a touch of joy and refreshment on warm days!
Ingredients
Base: 3 eggs, a pinch of salt, 90g sugar, 1 packet of vanilla sugar, vanilla essence, rum essence, 100g flour, 20g cornstarch (2 tablespoons), 1/2 packet of baking powder, 1 tablespoon melted butter (but not hot). Syrup: Fanta juice. Cream: 400g cottage cheese (15% fat), 125g plain yogurt, 100g sugar, vanilla essence, 1 packet of gelatin, 200g whipped cream. Jelly: 700g Fanta juice, 2 packets of vanilla pudding. Optional sugar (if you prefer it sweeter, I didn't add any). Additionally: orange slices for decoration, chocolate, whipped cream, etc.