Fanta Cake

Name: Fanta Cake - Marcela D.
Ingredients: Ingredients for the Base: 6 eggs; 100 ml oil; 1 packet of baking powder; 6 tablespoons of sugar; 4 tablespoons of flour; 2 tablespoons of cocoa. Ingredients for the Cream: 350 g cottage cheese (I used creamy cheese); 200 g butter (1 package); 150 g sugar. Ingredients for the Glaze: 2 packets of vanilla pudding; 4 tablespoons of sugar; 1 liter of orange Fanta.

Dessert - Fanta Cake by Marcela D. - Recipia

The first time I made the Fanta cake was for a friend's birthday. There was no time for complicated recipes, and I didn't want heavy creams. I chose it because it doesn't involve any complicated steps, and the ingredients are easy to find. Since then, I've made it several times, usually when I need a quick dessert that has a festive touch but doesn't keep you in the kitchen for hours. The cocoa sponge, cream cheese, and orange juice glaze give it that distinctive yet simple flavor. Quick Info Total time: about 2.5 hours (including cooling) Preparation time: 40 minutes Baking time: 25-30 minutes Servings: 16-20, depending on cutting Difficulty: easy to medium Recipe type: cream cake, suitable for family events Ingredients Sponge: 6 eggs 6 tablespoons sugar 100 ml oil 4 tablespoons flour 2 tablespoons cocoa 1 packet baking powder For soaking: 100 ml Fanta orange juice Cream: 200 g butter (room temperature) 150 g sugar (preferably powdered) 350 g cottage cheese (I use creamy type, not very dry) Glaze: 2 packets vanilla pudding 4 tablespoons sugar 1 liter Fanta orange juice Preparation method 1. Prepare the sponge: Break the eggs and separate the egg whites from the yolks. Mix the yolks with the sugar until frothy and visibly increased in volume (about 4-5 minutes). Gradually incorporate the oil. Mix the flour with the baking powder and cocoa, then add them to the yolks. Beat the egg whites separately until stiff, then gently fold them into the mixture with a spatula, from bottom to top. Pour the mixture into a baking tray lined with parchment paper (approximately 25x23 cm). Level it out. Bake in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick; it should come out clean. Let the sponge cool completely in the tray. 2. Soaking the sponge: After the sponge has cooled, evenly pour 100 ml of Fanta over it to soak it slightly. 3. Prepare the cream: Mix the butter, at room temperature, with the sugar (preferably powdered sugar, it homogenizes easier). When you have a smooth cream, add the cottage cheese and mix until it becomes homogeneous and without lumps. Spread the cream over the soaked sponge. Place the tray in the fridge while you prepare the glaze. 4. Glaze: Prepare the pudding according to the package instructions, but use Fanta instead of milk. Put the Fanta with the sugar in a pot, add the pudding powder, and mix over low heat until it thickens like a cream. Cover with foil or a lid and let it cool, but not completely - the glaze should be warm when you spread it over the cake (otherwise, it may harden and not spread well). Take the cake out of the fridge and carefully spread the warm glaze over the entire surface. Let the cake chill in the fridge, covered, for at least 4 hours before slicing. Why I make this recipe often The Fanta cake doesn't take much time, has simple ingredients, and doesn't require complicated techniques. It slices well, keeps nicely in the fridge, and doesn't become "sticky" from one day to the next. The cream cheese is refreshing, and the glaze gives it a special look. I especially prepare it for family meals or when I want something simple but festive-looking. Tips and variations Tips For the sponge, do not mix the egg whites with the main mixture - just gently fold them in, otherwise, you will lose the air. If you use drier cottage cheese, pass it through a sieve or blender first. For the glaze, stir often until it cools to prevent a skin from forming. Substitutions You can also use another orange juice (non-carbonated), but the classic taste is with Fanta. For the cream, classic cottage cheese works too, but it shouldn't be too crumbly or sour. Variations Instead of vanilla pudding, you can try lemon pudding if you want a more tangy flavor. You can add grated orange peel to the cream cheese for an extra aroma, but the classic recipe doesn't include it. Serving ideas It cuts best with a thin-bladed knife, slightly moistened. For special occasions, you can place a few thin slices of orange on top after the glaze has set. Frequently asked questions 1. Can I use another type of juice instead of Fanta? Yes, any orange juice can be used, but the cake will have a different taste, and with some natural juices, the glaze texture may vary. 2. Can I make the cake a day in advance? Yes, it's actually better to let it sit in the fridge for a few hours or overnight. It will slice more beautifully. 3. Can it be made with margarine instead of butter? It can be done, but the cream won't be as smooth or flavorful. The butter gives a more pleasant texture and taste. 4. Can it be frozen? I do not recommend freezing, as the texture of the cream cheese changes significantly upon thawing. 5. Can it be made without cocoa in the sponge? You can skip the cocoa, but then it will be a plain sponge without the slightly bitter taste that balances the sweet cream and glaze. Nutritional values Approximately, for a medium serving (from 16 pieces): - Calories: 280-300 kcal - Protein: 5-6 g - Fat: 16-18 g - Carbohydrates: 30-32 g These values are just estimates, considering the sugar, butter, cheese, and Fanta content. The values may vary depending on the ingredients. Storage and reheating The cake keeps covered in the fridge for up to 3 days. It does not require reheating - it is served cold, directly from the fridge. If it sits too long, the sponge may become too soft from the cream and glaze. After two days, the texture is not as firm, but the taste remains good.

Fanta Cake

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