I have made the Fanta cake many times, especially when I crave something refreshing, with cheese, but also with a fluffy base and orange juice glaze. It is a cake that can be made without much effort, especially if you have everything prepared in advance. The recipe is not complicated and does not have ambiguous steps, but for assembly and cooling, you need a bit of patience.
Quick info
Total time: approximately 3 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 25 minutes for the base
Servings: 16-20, depending on the trays and how large you cut the pieces
Difficulty: medium (if you've made meringue bases before, it's not hard)
Recipe type: tray cake, to serve at events or when you want something special
Ingredients
Base:
6 eggs
6 tablespoons sugar
100 ml oil
2 tablespoons cocoa
4 tablespoons flour
1 packet baking powder
Cream:
500 g cottage cheese (classic, not too watery)
200 g butter (soft)
150 g sugar
vanilla essence (to taste)
Glaze:
850 ml orange juice (you can use Fanta, Ciao, or any juice without pulp)
2 packets pudding (usually 40 g packets, with vanilla or cream flavor)
5 tablespoons sugar
Preparation method
1. The base
Break the eggs and separate the egg whites from the yolks. Place the yolks in a large bowl, add the sugar and mix (it doesn't need to dissolve completely). Pour the oil in a thin stream while continuously mixing until everything is well combined.
Put the flour, baking powder, and cocoa in a separate bowl, mix a bit, then gradually incorporate them into the yolk mixture. Mix only until there are no more lumps.
Beat the egg whites separately until you get a stiff foam. Gently fold the egg whites into the mixture with a spatula to keep it airy.
Pour the batter into a greased and floured tray. Level it gently.
Place in a preheated oven at 180°C for about 25 minutes, or until a toothpick comes out clean. Let the base cool completely in the tray.
2. The cream
Let the butter soften at room temperature. In a bowl, cream the butter with the sugar until fluffy. Add the cottage cheese and vanilla essence, and mix well until the cream is smooth and lump-free. If the cheese is too grainy, you can mash it a bit beforehand, but it shouldn't be like a paste.
When the base is completely cool, spread the cream evenly over the entire surface. Level it and refrigerate while you prepare the glaze.
3. The orange juice glaze
In a saucepan, combine the orange juice, the 2 packets of pudding, and 5 tablespoons of sugar. Mix well with a whisk to avoid lumps. Cook over low heat, stirring constantly, until the glaze thickens like pudding.
Let the glaze cool (it should be warm, not hot), then spread it over the cheese cream. You can pour it with a ladle or a spatula in an even layer. Return the tray to the refrigerator for at least 2 hours for the glaze to set well before cutting the cake.
After cooling, portion as desired.
Why I make this recipe often
I like that it is a cake with different layers, but the steps are clear and the ingredients are not expensive. It keeps well in the refrigerator for a few days, does not dry out, and the taste remains fresh. I can prepare it a day in advance, which is very helpful when I have guests or want to have dessert ready ahead of time.
Tips and variations
Tips
I use a drier cottage cheese so that the cream doesn't turn out too soft.
For the base, don't overbeat the mixture after adding the flour – to avoid density.
I let the glaze be just slightly warm before pouring it over the cream so that it doesn't melt the butter in the cream.
If you don't have a whisk, mix the pudding with a fork to avoid lumps.
Substitutions
You can use any pulp-free orange juice (it doesn't have to be Fanta).
Fresh cottage cheese can be used, or if you don't have it, you can try simple ricotta, but without salt.
The butter in the cream can be substituted with margarine if you don't have anything else, but the taste will be slightly different.
Variations
If you don't want the orange glaze, you can change the juice to another type (for example, peach juice).
You can add grated orange peel to the cream for a fresher taste.
If you want a stronger flavor, you can add a few drops of orange essence to the glaze.
Serving ideas
Cut into cubes and served cold, straight from the refrigerator.
Goes well with tea or coffee, as an everyday dessert or for celebrations.
You can decorate with thin slices of orange or a bit of grated peel if you want it to look more festive.
Frequently asked questions
1. What type of tray should I use for this amount?
A classic baking tray, around 35x25 cm, is suitable. You can also use a slightly smaller tray if you want the cake to be taller.
2. Can I use freshly squeezed orange juice for the glaze?
The glaze turns out better with clear juice (without pulp). If you use fresh juice, strain it well beforehand; otherwise, the texture will be more rustic.
3. Can this cake be frozen?
I do not recommend it. The base and glaze do not react well to freezing/thawing and may release water.
4. Can I use powdered sugar in the cream?
Yes, if you have powdered sugar, you can use it instead of granulated sugar in the cream; it dissolves faster, but keep in mind that the cheese still needs to be smooth.
5. What type of cottage cheese is best?
Ideally, fresh cottage cheese, without excess whey, neither too dry nor creamy like in a box. If it is grainy, mash it slightly before mixing it with the butter.
Nutritional values
Approximately, for one serving (out of 16 pieces):
Calories: 260-290 kcal
Proteins: 5-6 g
Fats: 15-17 g
Carbohydrates: 27-30 g
These are approximate values, as they may vary depending on the type of cheese or juice used. The cake has a medium calorie content, with protein intake from cheese and eggs, but also enough sugar and fats.
Storage and reheating
The Fanta cake is kept in the refrigerator, covered. It keeps well for 3-4 days, and does not lose its texture. I do not recommend freezing or reheating, as it is a cake with cream and pudding glaze. It is served cold, straight from the refrigerator, for the best taste.
Quick info
Total time: approximately 3 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 25 minutes for the base
Servings: 16-20, depending on the trays and how large you cut the pieces
Difficulty: medium (if you've made meringue bases before, it's not hard)
Recipe type: tray cake, to serve at events or when you want something special
Ingredients
Base:
6 eggs
6 tablespoons sugar
100 ml oil
2 tablespoons cocoa
4 tablespoons flour
1 packet baking powder
Cream:
500 g cottage cheese (classic, not too watery)
200 g butter (soft)
150 g sugar
vanilla essence (to taste)
Glaze:
850 ml orange juice (you can use Fanta, Ciao, or any juice without pulp)
2 packets pudding (usually 40 g packets, with vanilla or cream flavor)
5 tablespoons sugar
Preparation method
1. The base
Break the eggs and separate the egg whites from the yolks. Place the yolks in a large bowl, add the sugar and mix (it doesn't need to dissolve completely). Pour the oil in a thin stream while continuously mixing until everything is well combined.
Put the flour, baking powder, and cocoa in a separate bowl, mix a bit, then gradually incorporate them into the yolk mixture. Mix only until there are no more lumps.
Beat the egg whites separately until you get a stiff foam. Gently fold the egg whites into the mixture with a spatula to keep it airy.
Pour the batter into a greased and floured tray. Level it gently.
Place in a preheated oven at 180°C for about 25 minutes, or until a toothpick comes out clean. Let the base cool completely in the tray.
2. The cream
Let the butter soften at room temperature. In a bowl, cream the butter with the sugar until fluffy. Add the cottage cheese and vanilla essence, and mix well until the cream is smooth and lump-free. If the cheese is too grainy, you can mash it a bit beforehand, but it shouldn't be like a paste.
When the base is completely cool, spread the cream evenly over the entire surface. Level it and refrigerate while you prepare the glaze.
3. The orange juice glaze
In a saucepan, combine the orange juice, the 2 packets of pudding, and 5 tablespoons of sugar. Mix well with a whisk to avoid lumps. Cook over low heat, stirring constantly, until the glaze thickens like pudding.
Let the glaze cool (it should be warm, not hot), then spread it over the cheese cream. You can pour it with a ladle or a spatula in an even layer. Return the tray to the refrigerator for at least 2 hours for the glaze to set well before cutting the cake.
After cooling, portion as desired.
Why I make this recipe often
I like that it is a cake with different layers, but the steps are clear and the ingredients are not expensive. It keeps well in the refrigerator for a few days, does not dry out, and the taste remains fresh. I can prepare it a day in advance, which is very helpful when I have guests or want to have dessert ready ahead of time.
Tips and variations
Tips
I use a drier cottage cheese so that the cream doesn't turn out too soft.
For the base, don't overbeat the mixture after adding the flour – to avoid density.
I let the glaze be just slightly warm before pouring it over the cream so that it doesn't melt the butter in the cream.
If you don't have a whisk, mix the pudding with a fork to avoid lumps.
Substitutions
You can use any pulp-free orange juice (it doesn't have to be Fanta).
Fresh cottage cheese can be used, or if you don't have it, you can try simple ricotta, but without salt.
The butter in the cream can be substituted with margarine if you don't have anything else, but the taste will be slightly different.
Variations
If you don't want the orange glaze, you can change the juice to another type (for example, peach juice).
You can add grated orange peel to the cream for a fresher taste.
If you want a stronger flavor, you can add a few drops of orange essence to the glaze.
Serving ideas
Cut into cubes and served cold, straight from the refrigerator.
Goes well with tea or coffee, as an everyday dessert or for celebrations.
You can decorate with thin slices of orange or a bit of grated peel if you want it to look more festive.
Frequently asked questions
1. What type of tray should I use for this amount?
A classic baking tray, around 35x25 cm, is suitable. You can also use a slightly smaller tray if you want the cake to be taller.
2. Can I use freshly squeezed orange juice for the glaze?
The glaze turns out better with clear juice (without pulp). If you use fresh juice, strain it well beforehand; otherwise, the texture will be more rustic.
3. Can this cake be frozen?
I do not recommend it. The base and glaze do not react well to freezing/thawing and may release water.
4. Can I use powdered sugar in the cream?
Yes, if you have powdered sugar, you can use it instead of granulated sugar in the cream; it dissolves faster, but keep in mind that the cheese still needs to be smooth.
5. What type of cottage cheese is best?
Ideally, fresh cottage cheese, without excess whey, neither too dry nor creamy like in a box. If it is grainy, mash it slightly before mixing it with the butter.
Nutritional values
Approximately, for one serving (out of 16 pieces):
Calories: 260-290 kcal
Proteins: 5-6 g
Fats: 15-17 g
Carbohydrates: 27-30 g
These are approximate values, as they may vary depending on the type of cheese or juice used. The cake has a medium calorie content, with protein intake from cheese and eggs, but also enough sugar and fats.
Storage and reheating
The Fanta cake is kept in the refrigerator, covered. It keeps well for 3-4 days, and does not lose its texture. I do not recommend freezing or reheating, as it is a cake with cream and pudding glaze. It is served cold, straight from the refrigerator, for the best taste.