Fanta cake is the type of dessert you make when you feel like something light but visually appealing. I first tried it at a family gathering, and it quickly became a go-to option for birthdays or when I need to whip up something quickly for a crowd. The cocoa base, the cream made from cottage cheese, and the orange layer from the juice glaze give it a pleasant appearance and an interesting texture. It doesn't last long in the pan, so I don't get to do extensive shelf-life tests.
Quick Info
Total Time: approx. 1 hour + overnight cooling
Preparation Time: 25-30 minutes
Baking Time: 30 minutes
Servings: 20-24 pieces (30x40 cm tray)
Difficulty: medium
Recipe Type: dessert, homemade cake
Ingredients
For the base:
6 eggs
100 ml oil
6 tablespoons sugar
2 tablespoons cocoa
4 tablespoons flour
1 packet baking powder
1 pinch of salt
grated lemon zest (approx. 1 teaspoon)
vani...
For the cream:
600 g cottage cheese (I used Dr. Oetker, but any cottage cheese for baking works)
200 g butter
180 g vanilla powdered sugar
lemon zest, just enough for a subtle flavor
For the glaze:
850 ml orange juice (Fanta, but you can also use Granini or another carbonated orange-flavored drink)
2 packets vanilla pudding (standard, for 500 ml of milk each)
5 tablespoons sugar
Preparation Method
1. Preparing the base
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, using a high-speed mixer until the foam is consistent and doesn't fall out of the bowl. In a separate bowl, beat the egg yolks with the 6 tablespoons of sugar until they lighten in color. Gradually add the oil, like making mayonnaise, mixing continuously. Mix the flour with the baking powder and cocoa, then gradually incorporate it into the egg yolk mixture, not all at once to avoid lumps. Add the lemon zest and vanilla essence. Finally, fold in the beaten egg whites carefully from the bottom up to retain the air. Pour the mixture into a 30x40 cm tray lined with baking paper. Bake at a moderate temperature (180°C, if you have a degree oven) for 30 minutes. Check with a toothpick - it should come out clean. Remove the tray and let the base cool completely.
2. Cream
In a bowl, beat the softened butter with the vanilla powdered sugar until the sugar is dissolved and the butter becomes whitish. Add the cottage cheese and lemon zest. The cream should be smooth and lump-free. Spread it over the completely cooled base, leveling it with a spatula across the entire surface.
3. Fanta Glaze
Mix the vanilla pudding powder with the 5 tablespoons of sugar and a few tablespoons of orange juice, just enough to thin it out (enough to make a paste). Heat the remaining juice until just about to boil. When it starts to boil, pour in the thinned pudding mixture, whisking vigorously. Once it starts to thicken, let it simmer on low heat for 1-2 minutes until it reaches a thick pudding consistency. Immediately after removing from heat, place plastic wrap directly over the cream's surface to prevent a crust from forming. Let it cool slightly, then spread the glaze over the cheese layer across the entire cake surface. Refrigerate the tray overnight for the layers to set properly. The next day, cut the cake into pieces with a knife dipped in warm water.
Why I make this recipe often
It's quick for a multi-layer cake, has easily accessible ingredients, and holds up well in the fridge. The juice glaze gives it a recognizable appearance. I can easily portion it and take it on the go or to picnics.
Tips and Variations
Tips
Don’t let the base bake too long, or it will become dry.
The cheese cream should only be spread once the base is completely cool; otherwise, it will soften.
The orange glaze should only be poured when it’s warm, not hot.
If lumps form in the glaze, it can be quickly passed through a sieve while still hot.
Substitutions
Cottage cheese can be replaced with cream cheese for a smoother texture.
Fanta can be swapped for another carbonated orange juice or even natural juice, but the flavor will be less intense.
Vanilla pudding - if you don't have packets, you can use homemade pudding, but you need to get the consistency right.
Variations
You can add orange zest to the cheese cream for more citrus flavor.
For the base, you can also use dark cocoa if you want a more pronounced chocolate taste.
You can make the cake in a smaller tray for a thicker layer, but adjust the baking times accordingly.
Serving Ideas
Serve cold, directly from the fridge.
Pairs well with coffee or tea, especially after sitting in the fridge overnight.
For occasions, it can be cut into round shapes or small rectangles for assorted platters.
Frequently Asked Questions
1. Can I use a different type of juice than Fanta?
Yes, any carbonated orange juice works, including Granini or other brands. Natural orange juice works, but the glaze will be lighter in color and less firm.
2. What can I use if I don't have cottage cheese?
You can use plain cream cheese, like Philadelphia. You can mix it with a bit of Greek yogurt if you want a lighter texture.
3. Can this cake be frozen?
I do not recommend freezing. The glaze and cheese cream change texture upon thawing.
4. Can I make the cake a day ahead?
Yes, in fact, it is recommended. It holds up well in the fridge overnight, and the glaze sets nicely.
5. What do I do if the glaze remains too liquid?
Make sure it boils enough and that you use the correct amount of pudding. If it still remains too soft, leave it in the fridge a bit longer; it will firm up over time.
Nutritional Values
Approximately, for one serving (out of 24, small pieces):
Calories: 200-250 kcal
Protein: 4-5 g
Carbohydrates: 24-28 g
Fats: 11-13 g
Values may vary depending on the type of cheese and the amount of sugar or butter used. The cake is quite rich, so consider this when portioning.
Storage and Reheating
Store in the refrigerator, covered, for up to 3 days. I do not recommend reheating; it is served cold. If it sits too long, the base may absorb moisture from the cream. I only portion it when needed to prevent the edges from drying out.
Quick Info
Total Time: approx. 1 hour + overnight cooling
Preparation Time: 25-30 minutes
Baking Time: 30 minutes
Servings: 20-24 pieces (30x40 cm tray)
Difficulty: medium
Recipe Type: dessert, homemade cake
Ingredients
For the base:
6 eggs
100 ml oil
6 tablespoons sugar
2 tablespoons cocoa
4 tablespoons flour
1 packet baking powder
1 pinch of salt
grated lemon zest (approx. 1 teaspoon)
vani...
For the cream:
600 g cottage cheese (I used Dr. Oetker, but any cottage cheese for baking works)
200 g butter
180 g vanilla powdered sugar
lemon zest, just enough for a subtle flavor
For the glaze:
850 ml orange juice (Fanta, but you can also use Granini or another carbonated orange-flavored drink)
2 packets vanilla pudding (standard, for 500 ml of milk each)
5 tablespoons sugar
Preparation Method
1. Preparing the base
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, using a high-speed mixer until the foam is consistent and doesn't fall out of the bowl. In a separate bowl, beat the egg yolks with the 6 tablespoons of sugar until they lighten in color. Gradually add the oil, like making mayonnaise, mixing continuously. Mix the flour with the baking powder and cocoa, then gradually incorporate it into the egg yolk mixture, not all at once to avoid lumps. Add the lemon zest and vanilla essence. Finally, fold in the beaten egg whites carefully from the bottom up to retain the air. Pour the mixture into a 30x40 cm tray lined with baking paper. Bake at a moderate temperature (180°C, if you have a degree oven) for 30 minutes. Check with a toothpick - it should come out clean. Remove the tray and let the base cool completely.
2. Cream
In a bowl, beat the softened butter with the vanilla powdered sugar until the sugar is dissolved and the butter becomes whitish. Add the cottage cheese and lemon zest. The cream should be smooth and lump-free. Spread it over the completely cooled base, leveling it with a spatula across the entire surface.
3. Fanta Glaze
Mix the vanilla pudding powder with the 5 tablespoons of sugar and a few tablespoons of orange juice, just enough to thin it out (enough to make a paste). Heat the remaining juice until just about to boil. When it starts to boil, pour in the thinned pudding mixture, whisking vigorously. Once it starts to thicken, let it simmer on low heat for 1-2 minutes until it reaches a thick pudding consistency. Immediately after removing from heat, place plastic wrap directly over the cream's surface to prevent a crust from forming. Let it cool slightly, then spread the glaze over the cheese layer across the entire cake surface. Refrigerate the tray overnight for the layers to set properly. The next day, cut the cake into pieces with a knife dipped in warm water.
Why I make this recipe often
It's quick for a multi-layer cake, has easily accessible ingredients, and holds up well in the fridge. The juice glaze gives it a recognizable appearance. I can easily portion it and take it on the go or to picnics.
Tips and Variations
Tips
Don’t let the base bake too long, or it will become dry.
The cheese cream should only be spread once the base is completely cool; otherwise, it will soften.
The orange glaze should only be poured when it’s warm, not hot.
If lumps form in the glaze, it can be quickly passed through a sieve while still hot.
Substitutions
Cottage cheese can be replaced with cream cheese for a smoother texture.
Fanta can be swapped for another carbonated orange juice or even natural juice, but the flavor will be less intense.
Vanilla pudding - if you don't have packets, you can use homemade pudding, but you need to get the consistency right.
Variations
You can add orange zest to the cheese cream for more citrus flavor.
For the base, you can also use dark cocoa if you want a more pronounced chocolate taste.
You can make the cake in a smaller tray for a thicker layer, but adjust the baking times accordingly.
Serving Ideas
Serve cold, directly from the fridge.
Pairs well with coffee or tea, especially after sitting in the fridge overnight.
For occasions, it can be cut into round shapes or small rectangles for assorted platters.
Frequently Asked Questions
1. Can I use a different type of juice than Fanta?
Yes, any carbonated orange juice works, including Granini or other brands. Natural orange juice works, but the glaze will be lighter in color and less firm.
2. What can I use if I don't have cottage cheese?
You can use plain cream cheese, like Philadelphia. You can mix it with a bit of Greek yogurt if you want a lighter texture.
3. Can this cake be frozen?
I do not recommend freezing. The glaze and cheese cream change texture upon thawing.
4. Can I make the cake a day ahead?
Yes, in fact, it is recommended. It holds up well in the fridge overnight, and the glaze sets nicely.
5. What do I do if the glaze remains too liquid?
Make sure it boils enough and that you use the correct amount of pudding. If it still remains too soft, leave it in the fridge a bit longer; it will firm up over time.
Nutritional Values
Approximately, for one serving (out of 24, small pieces):
Calories: 200-250 kcal
Protein: 4-5 g
Carbohydrates: 24-28 g
Fats: 11-13 g
Values may vary depending on the type of cheese and the amount of sugar or butter used. The cake is quite rich, so consider this when portioning.
Storage and Reheating
Store in the refrigerator, covered, for up to 3 days. I do not recommend reheating; it is served cold. If it sits too long, the base may absorb moisture from the cream. I only portion it when needed to prevent the edges from drying out.