Refreshing Fanta and Cream Cheese Cake - A Perfect Recipe for Summer
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 5 hours (or overnight)
Servings: 8-10
Introduction
Who doesn't love a light, refreshing cake that tantalizes our taste buds on hot summer days? The Fanta and cream cheese cake is just what you need! Inspired by festive traditions and the desire to bring a touch of joy to every day, this dessert combines fresh flavors of vanilla and rum with a vibrant jelly, offering you a unique taste experience. It’s perfect for birthdays, picnics, or simply indulging on a warm day.
Ingredients
*For the sponge:*
- 3 eggs
- A pinch of salt
- 90 g sugar
- 1 packet of vanilla sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of rum extract
- 100 g flour
- 20 g cornstarch (2 tablespoons)
- 1/2 packet of baking powder
- 1 tablespoon of melted butter (but not hot)
*For the syrup:*
- Fanta (enough to soak the sponge)
*For the cream:*
- 400 g cottage cheese (15% fat)
- 125 g plain yogurt
- 100 g sugar
- 1 teaspoon of vanilla extract
- 1 packet of gelatin (prepared according to package instructions)
- 200 g whipped cream
*For the jelly:*
- 700 g Fanta
- 2 packets of vanilla pudding
- Sugar (optional, to taste)
*For decoration:*
- Orange slices, chocolate, whipped cream, or anything else you enjoy
Preparation - Step by Step
1. Making the sponge
Start by preparing the sponge, as it will need time to cool. In a large bowl, separate the egg whites from the yolks. Using a mixer, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a firm meringue.
Add the yolks one at a time, mixing until the mixture becomes pale and creamy. Then, add the vanilla and rum extracts, along with the melted butter, and mix well.
In another bowl, combine the flour, cornstarch, and baking powder. Sift this mixture over the egg mixture and gently fold with a spatula, being careful not to deflate the batter.
Prepare a round springform pan (26 cm in diameter) by lining the bottom with parchment paper and greasing the sides with a little oil. Pour the batter into the pan and bake in a preheated oven at 180°C for about 20 minutes. You can check if it's done with a simple test: insert a toothpick into the sponge; if it comes out clean, it’s time to take it out of the oven.
Once cooled, transfer the sponge to a wire rack to cool completely.
2. Making the cream
While the sponge cools, you can prepare the cream. In a bowl, mix the cottage cheese with the yogurt and sugar until smooth and creamy. Add the vanilla extract, then the gelatin prepared according to the package instructions. Finally, gently fold in the whipped cream, mixing lightly to maintain the fluffy texture.
Place the cooled sponge back in the springform pan (making sure it’s secure) and soak it with Fanta, ensuring it’s moist and flavorful. Pour the cream cheese mixture over the sponge, smoothing the surface with a spatula. Cover everything with plastic wrap and refrigerate for about 1 hour.
3. Making the jelly
In a bowl, combine 100 ml of Fanta with the 2 packets of vanilla pudding, whisking vigorously until smooth. In a saucepan, bring the remaining Fanta to a boil, then remove it from the heat and add the pudding mixture, whisking constantly. Return the saucepan to the heat and let it boil for another minute, stirring continuously until it thickens.
Once the jelly has cooled (you can speed up the process by placing the saucepan in a bowl of cold water), carefully pour it over the cream cheese layer. Place the cake back in the refrigerator for at least 4 hours, preferably overnight, to set properly.
4. Decorating and serving
When the jelly has fully set, it’s time to decorate the cake as you like. You can add orange slices, grated chocolate, or whipped cream for a truly delightful appearance. Whether serving it for a special occasion or simply to treat yourself, this cake is sure to bring a smile to everyone’s face!
Helpful tips
- Make sure the sponge is completely cooled before adding the cream cheese, or it will melt.
- You can substitute Fanta with any other citrus juice for a personalized version of the cake.
- If you prefer a sweeter cake, feel free to add a bit of sugar to the jelly.
- Instead of cottage cheese, you can use mascarpone for a richer cream.
- The cake can be stored in the refrigerator for 3-4 days, but it’s best enjoyed fresh.
Nutritional information
Each slice of cake (about 1/10 of the cake) contains approximately 250-300 calories, depending on the ingredients used. It’s a lighter option compared to traditional cakes, with a lower fat content due to the use of cottage cheese and yogurt.
Frequently asked questions
1. Can I use other types of juice for the jelly?
Yes, you can experiment with different fruit juices, but make sure they have a similar acidity for good results.
2. Can I make this cake gluten-free?
Absolutely! Substitute regular flour with gluten-free flour and ensure all other ingredients are also gluten-free.
3. How long does the cake last in the refrigerator?
The cake can be kept in the refrigerator for 3-4 days. It will remain tasty and fresh.
Wishing you great success in making this refreshing cake! Each bite will bring a little joy and make you feel like you’re celebrating every summer day. Bon appétit!
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 5 hours (or overnight)
Servings: 8-10
Introduction
Who doesn't love a light, refreshing cake that tantalizes our taste buds on hot summer days? The Fanta and cream cheese cake is just what you need! Inspired by festive traditions and the desire to bring a touch of joy to every day, this dessert combines fresh flavors of vanilla and rum with a vibrant jelly, offering you a unique taste experience. It’s perfect for birthdays, picnics, or simply indulging on a warm day.
Ingredients
*For the sponge:*
- 3 eggs
- A pinch of salt
- 90 g sugar
- 1 packet of vanilla sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of rum extract
- 100 g flour
- 20 g cornstarch (2 tablespoons)
- 1/2 packet of baking powder
- 1 tablespoon of melted butter (but not hot)
*For the syrup:*
- Fanta (enough to soak the sponge)
*For the cream:*
- 400 g cottage cheese (15% fat)
- 125 g plain yogurt
- 100 g sugar
- 1 teaspoon of vanilla extract
- 1 packet of gelatin (prepared according to package instructions)
- 200 g whipped cream
*For the jelly:*
- 700 g Fanta
- 2 packets of vanilla pudding
- Sugar (optional, to taste)
*For decoration:*
- Orange slices, chocolate, whipped cream, or anything else you enjoy
Preparation - Step by Step
1. Making the sponge
Start by preparing the sponge, as it will need time to cool. In a large bowl, separate the egg whites from the yolks. Using a mixer, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a firm meringue.
Add the yolks one at a time, mixing until the mixture becomes pale and creamy. Then, add the vanilla and rum extracts, along with the melted butter, and mix well.
In another bowl, combine the flour, cornstarch, and baking powder. Sift this mixture over the egg mixture and gently fold with a spatula, being careful not to deflate the batter.
Prepare a round springform pan (26 cm in diameter) by lining the bottom with parchment paper and greasing the sides with a little oil. Pour the batter into the pan and bake in a preheated oven at 180°C for about 20 minutes. You can check if it's done with a simple test: insert a toothpick into the sponge; if it comes out clean, it’s time to take it out of the oven.
Once cooled, transfer the sponge to a wire rack to cool completely.
2. Making the cream
While the sponge cools, you can prepare the cream. In a bowl, mix the cottage cheese with the yogurt and sugar until smooth and creamy. Add the vanilla extract, then the gelatin prepared according to the package instructions. Finally, gently fold in the whipped cream, mixing lightly to maintain the fluffy texture.
Place the cooled sponge back in the springform pan (making sure it’s secure) and soak it with Fanta, ensuring it’s moist and flavorful. Pour the cream cheese mixture over the sponge, smoothing the surface with a spatula. Cover everything with plastic wrap and refrigerate for about 1 hour.
3. Making the jelly
In a bowl, combine 100 ml of Fanta with the 2 packets of vanilla pudding, whisking vigorously until smooth. In a saucepan, bring the remaining Fanta to a boil, then remove it from the heat and add the pudding mixture, whisking constantly. Return the saucepan to the heat and let it boil for another minute, stirring continuously until it thickens.
Once the jelly has cooled (you can speed up the process by placing the saucepan in a bowl of cold water), carefully pour it over the cream cheese layer. Place the cake back in the refrigerator for at least 4 hours, preferably overnight, to set properly.
4. Decorating and serving
When the jelly has fully set, it’s time to decorate the cake as you like. You can add orange slices, grated chocolate, or whipped cream for a truly delightful appearance. Whether serving it for a special occasion or simply to treat yourself, this cake is sure to bring a smile to everyone’s face!
Helpful tips
- Make sure the sponge is completely cooled before adding the cream cheese, or it will melt.
- You can substitute Fanta with any other citrus juice for a personalized version of the cake.
- If you prefer a sweeter cake, feel free to add a bit of sugar to the jelly.
- Instead of cottage cheese, you can use mascarpone for a richer cream.
- The cake can be stored in the refrigerator for 3-4 days, but it’s best enjoyed fresh.
Nutritional information
Each slice of cake (about 1/10 of the cake) contains approximately 250-300 calories, depending on the ingredients used. It’s a lighter option compared to traditional cakes, with a lower fat content due to the use of cottage cheese and yogurt.
Frequently asked questions
1. Can I use other types of juice for the jelly?
Yes, you can experiment with different fruit juices, but make sure they have a similar acidity for good results.
2. Can I make this cake gluten-free?
Absolutely! Substitute regular flour with gluten-free flour and ensure all other ingredients are also gluten-free.
3. How long does the cake last in the refrigerator?
The cake can be kept in the refrigerator for 3-4 days. It will remain tasty and fresh.
Wishing you great success in making this refreshing cake! Each bite will bring a little joy and make you feel like you’re celebrating every summer day. Bon appétit!