I don't know how it happened, but this cake has appeared in our kitchen again, even though I honestly couldn't remember the exact recipe. It all started with Alex, who came home from school and began to chatter about that yellow cake with cheese, not with cocoa, not with red jelly, but with yellow juice, just like he eats with his classmates, wanting it to be the same, otherwise he wouldn't even taste it. I can't say it's my favorite cake – in fact, the first time I tried it, it turned out pretty badly, the jelly set in waves and the cream kind of ran over the edges, but let's be serious, when the kid is determined, you comply. Plus, the grown-ups fought over it too, so it's definitely not some invention you make for nothing.
If I take it that way, it takes about an hour and a half including baking, cooling, and chilling. I’d say it yields enough for 12 normal servings, or 8 if you have family members who believe that “cake doesn’t make you gain weight if you take two.” The level isn’t exactly for someone who only cooks tea, but if you’re not in a hurry and don’t skip steps, it works. It’s a bit more delicate with the base and the jelly, so don’t rush the assembly.
I usually make it when I want something that looks good on the table, especially when I have guests or Alex wants a dessert like “they have at after-school.” I like that it’s easy to adapt and works with whatever you have in the fridge, no sophisticated ingredients required. It’s even good for parties because you can cut it into small cubes, it stays fluffy, and it doesn’t run. Oh, and one more reason – it surprisingly keeps well in the fridge; the next day it seems even better.
Ingredients:
For the base:
5 eggs (the foundation of any fluffy base, they provide structure and volume)
5 tablespoons of sugar (sweetness, obviously, but not too much)
5 tablespoons of flour (this holds the base together, so it doesn’t collapse)
2 tablespoons of oil (the base turns out softer, not like a stone)
1 packet of baking powder (helps it rise, without it, it doesn't work well)
1 packet of vanilla sugar (a little aroma, so the base isn’t bland)
Zest of one lemon (without the white part, as it’s bitter, gives a really nice fragrance)
Optional: if you want a cocoa base, add 2 tablespoons and remove one tablespoon of flour, but I left everything yellow here, just as Alex requested.
For the cream:
500 g fresh cow cheese (not watery or salty – I get it from the market)
200 g powdered sugar (melts nicely into the cream)
200 g butter with 80% fat (at room temperature, not cold, otherwise it won’t blend)
(optional, a splash of vanilla essence if you feel the need)
For the jelly:
600 ml Fanta (or any orange juice, but Fanta is thicker and more flavorful, just make sure it’s not sugar-free)
2 packets of vanilla pudding powder (this thickens it, don’t use plain cornstarch, it won’t turn out the same)
6 tablespoons of sugar (taste the juice, if it’s very sweet, reduce by one tablespoon)
Now, let’s get to the steps, because it doesn’t make itself.
1. First, I started with the base since it’s the foundation. I separated the eggs (the egg whites from the yolks – no drop of yolk should fall into the whites, otherwise they won’t whip well). I placed the yolks in a large bowl, added the sugar on top, and began to beat them with a mixer on high speed until they lighten in color and nearly double in volume. At first, it seems impossible, but with patience and a clean mixer, it works, about 5-7 minutes.
2. Once they’ve whitened, I gradually poured in the oil, like for mayonnaise, and whipped it to blend. Then I added the lemon zest and vanilla sugar. In the meantime, I sifted the flour with the baking powder (don’t forget, because once I added the baking powder directly, it formed bulbs in every corner of the base – you don’t want that).
3. Once the yolks are ready, I whipped the egg whites separately until stiff peaks form, with a pinch of salt. At first, it froths, then you add 2-3 tablespoons of sugar (from the 5, not extra) and whip until it forms peaks that don’t droop.
4. I added the flour to the yolks and mixed gently, not with the mixer, but with a spatula or wooden spoon. When it’s almost incorporated, I add the egg whites in two or three batches, still with gentle movements from bottom to top – it’s important not to deflate them, or the base will turn out flat like a pancake.
5. In a baking tray of about 30 by 20 cm (32 by 22 works too, it’s not that strict), lined with baking paper, I poured the mixture and leveled it to look somewhat uniform. I placed it in the preheated oven at 180°C for about 25-30 minutes. It depends a lot on the oven; for me, after 25 minutes, I check with a toothpick, if it comes out clean, it’s done. I let the base cool completely in the tray, otherwise, it will break when I take it out.
6. Moving on to the cream: I placed the soft butter (cut into cubes, not taken directly from the fridge, or you’ll chase it with the mixer) with the powdered sugar in a large bowl and mixed for a few minutes until it becomes fluffy and whitish. At first, it clumps like dough, but after 2-3 minutes, it blends. I quickly passed the cow cheese through a sieve or blended it (to avoid lumps, I hate finding hard bits in the cream), then added it over the butter, mixing slowly so it doesn’t curdle.
7. Once the base has cooled, I spread the cream with a spatula, making it even and reaching the edges. If the base is warm, don’t do this – the cream melts; I did it once, and it looked like a disaster.
8. For the jelly: in a small pot, I mixed the pudding powder and sugar well, then slowly poured in the Fanta juice, whisking to avoid lumps. I put it on low heat and kept an eye on it, stirring constantly so it doesn’t stick to the bottom. When it starts to thicken well, I take it off the heat and let it cool for 5-10 minutes (not completely, just so it’s not hot enough to melt the cream). If you pour it too quickly, you’ll melt everything – and you don’t want to scoop it out of the tray with a spoon. I carefully poured it over the cream, leveled it with the back of a spoon, and it’s done, into the fridge for at least 2 hours. The best is overnight, but who has the patience...
Tips, variations, and serving ideas
Useful tips:
Never mix the flour with a mixer, it ruins the texture of the base, it turns out elastic.
The cream must be made with butter at room temperature; otherwise, it curdles, or you’ll have lumps of fat, which is annoying.
Don’t rush the cooling of the jelly; if you pour it hot over the cream, you’ll end up with a layer of melted cheese with orange streaks, and I wouldn’t wish that on you.
If you don’t have very fine cheese, pass it through a sieve or blender, even if it seems like a hassle.
A little trick: use baking paper over the cake in the fridge to prevent it from absorbing flavors from other foods.
Substitutions and adaptations:
If you don’t want a gluten base, gluten-free flour for cakes works well (some need to be mixed with a bit of cornstarch to come out fluffy).
Dairy-free: the cream can also be made with plant-based mascarpone, although it’s not as fine.
If you don’t have Fanta, any thick orange juice works (not necessarily carbonated, but it should contain sugar, not zero).
The cow cheese can be replaced with ricotta for an even creamier texture.
For a diet version: use powdered sweetener in the cream and light juice with diet pudding. It won’t be as rich, but it’s decent.
Recipe variations:
Cocoa base: instead of one tablespoon of flour, add 2 tablespoons of cocoa, and increase the sugar by one tablespoon if you want it sweeter.
Red jelly: Cherry, raspberry, or sour cherry juice, with vanilla pudding or even with gelatin directly, for a festive look.
Cream: if you feel like something different, you can mix a little whipped cream (unsweetened) into the cheese cream for a lighter texture.
Instead of a simple base, you can also use quickly soaked biscuit layers in compote or juice, especially when you don’t feel like baking.
Serving ideas:
I cut it into large cubes and place it on a platter, with a little grated orange zest on top, especially for birthdays.
It pairs nicely with black tea or a long coffee, but if you have guests, you can also serve it with a glass of Prosecco on the table.
For kids, a glass of milk or natural juice on the side works, just be careful not to give them too much sugar.
If you want to appear sophisticated, you can place thin slices of candied orange on each serving.
Frequently asked questions
The jelly didn’t set; what did I do wrong?
Most often, this happens if you don’t let it thicken well on the stove or if you don’t use enough pudding powder. Stir constantly over low heat and don’t rush. Another mistake: pouring it too hot over the cream or too cold (in which case it sticks in pieces and doesn’t spread). Juice without sugar might not set as well.
Can I use store-bought sweet cheese?
You can, but make sure it’s not too watery or too sour. Ideally, leave it to drain overnight in a strainer; otherwise, the cream will be too soft and won’t cut nicely.
If I don’t have Fanta, what other juice works?
Any thick orange juice works (not fresh, it’s too watery and sour). I’ve also tried Cappy Pulpy (it works), Santal, or even apricot nectar with vanilla pudding (it turns out sweeter and thicker).
Can I use a store-bought base?
Honestly, yes, when you don’t have time or patience. Look for a simple sponge cake base without cocoa. Make sure it’s fresh; otherwise, it won’t absorb the cream. I don’t recommend using wafer sheets, as they don’t bind well with the cream.
Why do I need to cool the base and jelly completely?
If you assemble them hot, the cream melts and runs. Once I rushed it, and when I cut it, it looked like a cake from a buffet after 3 hours. The cream needs to be spread over a cold base, and the jelly poured at a temperature bearable to the touch.
Nutritional values (estimated):
This isn’t a diet cake, let’s be clear, but it’s not a calorie bomb either, if you don’t eat half the tray by yourself. A decent serving (1/12 of the tray) has about 320-350 kcal, with approximately 13-15 g of fat, 38 g of carbohydrates, and about 6 g of protein. The fat mainly comes from the butter and cheese, but it also provides a decent protein intake for a dessert (from the cheese). The sugars are quite high, especially in the jelly, so if you have diabetes or are on a strict diet, adjust the portion. One advantage: it has fiber and protein thanks to the cheese, making it somewhat more balanced than cakes made solely with buttercream or whipped cream.
How to store and reheat
It’s best to keep it in the fridge, covered with plastic wrap or in an airtight container, so it doesn’t absorb smells from other foods. It easily lasts 3-4 days; the base doesn’t dry out, and the jelly keeps everything moist. I don’t recommend freezing, as it ruins the texture of the cream and jelly. It’s not reheated; it’s a cold dessert, but if you want to make it feel “fresher,” leave it at room temperature for 10 minutes before serving. Sometimes, if the base seems a bit hard after being in the fridge, a slice in the microwave for 10-12 seconds (not more, or the jelly will melt) brings it back to life. But honestly, it’s best served cold, just out of the fridge.
If I take it that way, it takes about an hour and a half including baking, cooling, and chilling. I’d say it yields enough for 12 normal servings, or 8 if you have family members who believe that “cake doesn’t make you gain weight if you take two.” The level isn’t exactly for someone who only cooks tea, but if you’re not in a hurry and don’t skip steps, it works. It’s a bit more delicate with the base and the jelly, so don’t rush the assembly.
I usually make it when I want something that looks good on the table, especially when I have guests or Alex wants a dessert like “they have at after-school.” I like that it’s easy to adapt and works with whatever you have in the fridge, no sophisticated ingredients required. It’s even good for parties because you can cut it into small cubes, it stays fluffy, and it doesn’t run. Oh, and one more reason – it surprisingly keeps well in the fridge; the next day it seems even better.
Ingredients:
For the base:
5 eggs (the foundation of any fluffy base, they provide structure and volume)
5 tablespoons of sugar (sweetness, obviously, but not too much)
5 tablespoons of flour (this holds the base together, so it doesn’t collapse)
2 tablespoons of oil (the base turns out softer, not like a stone)
1 packet of baking powder (helps it rise, without it, it doesn't work well)
1 packet of vanilla sugar (a little aroma, so the base isn’t bland)
Zest of one lemon (without the white part, as it’s bitter, gives a really nice fragrance)
Optional: if you want a cocoa base, add 2 tablespoons and remove one tablespoon of flour, but I left everything yellow here, just as Alex requested.
For the cream:
500 g fresh cow cheese (not watery or salty – I get it from the market)
200 g powdered sugar (melts nicely into the cream)
200 g butter with 80% fat (at room temperature, not cold, otherwise it won’t blend)
(optional, a splash of vanilla essence if you feel the need)
For the jelly:
600 ml Fanta (or any orange juice, but Fanta is thicker and more flavorful, just make sure it’s not sugar-free)
2 packets of vanilla pudding powder (this thickens it, don’t use plain cornstarch, it won’t turn out the same)
6 tablespoons of sugar (taste the juice, if it’s very sweet, reduce by one tablespoon)
Now, let’s get to the steps, because it doesn’t make itself.
1. First, I started with the base since it’s the foundation. I separated the eggs (the egg whites from the yolks – no drop of yolk should fall into the whites, otherwise they won’t whip well). I placed the yolks in a large bowl, added the sugar on top, and began to beat them with a mixer on high speed until they lighten in color and nearly double in volume. At first, it seems impossible, but with patience and a clean mixer, it works, about 5-7 minutes.
2. Once they’ve whitened, I gradually poured in the oil, like for mayonnaise, and whipped it to blend. Then I added the lemon zest and vanilla sugar. In the meantime, I sifted the flour with the baking powder (don’t forget, because once I added the baking powder directly, it formed bulbs in every corner of the base – you don’t want that).
3. Once the yolks are ready, I whipped the egg whites separately until stiff peaks form, with a pinch of salt. At first, it froths, then you add 2-3 tablespoons of sugar (from the 5, not extra) and whip until it forms peaks that don’t droop.
4. I added the flour to the yolks and mixed gently, not with the mixer, but with a spatula or wooden spoon. When it’s almost incorporated, I add the egg whites in two or three batches, still with gentle movements from bottom to top – it’s important not to deflate them, or the base will turn out flat like a pancake.
5. In a baking tray of about 30 by 20 cm (32 by 22 works too, it’s not that strict), lined with baking paper, I poured the mixture and leveled it to look somewhat uniform. I placed it in the preheated oven at 180°C for about 25-30 minutes. It depends a lot on the oven; for me, after 25 minutes, I check with a toothpick, if it comes out clean, it’s done. I let the base cool completely in the tray, otherwise, it will break when I take it out.
6. Moving on to the cream: I placed the soft butter (cut into cubes, not taken directly from the fridge, or you’ll chase it with the mixer) with the powdered sugar in a large bowl and mixed for a few minutes until it becomes fluffy and whitish. At first, it clumps like dough, but after 2-3 minutes, it blends. I quickly passed the cow cheese through a sieve or blended it (to avoid lumps, I hate finding hard bits in the cream), then added it over the butter, mixing slowly so it doesn’t curdle.
7. Once the base has cooled, I spread the cream with a spatula, making it even and reaching the edges. If the base is warm, don’t do this – the cream melts; I did it once, and it looked like a disaster.
8. For the jelly: in a small pot, I mixed the pudding powder and sugar well, then slowly poured in the Fanta juice, whisking to avoid lumps. I put it on low heat and kept an eye on it, stirring constantly so it doesn’t stick to the bottom. When it starts to thicken well, I take it off the heat and let it cool for 5-10 minutes (not completely, just so it’s not hot enough to melt the cream). If you pour it too quickly, you’ll melt everything – and you don’t want to scoop it out of the tray with a spoon. I carefully poured it over the cream, leveled it with the back of a spoon, and it’s done, into the fridge for at least 2 hours. The best is overnight, but who has the patience...
Tips, variations, and serving ideas
Useful tips:
Never mix the flour with a mixer, it ruins the texture of the base, it turns out elastic.
The cream must be made with butter at room temperature; otherwise, it curdles, or you’ll have lumps of fat, which is annoying.
Don’t rush the cooling of the jelly; if you pour it hot over the cream, you’ll end up with a layer of melted cheese with orange streaks, and I wouldn’t wish that on you.
If you don’t have very fine cheese, pass it through a sieve or blender, even if it seems like a hassle.
A little trick: use baking paper over the cake in the fridge to prevent it from absorbing flavors from other foods.
Substitutions and adaptations:
If you don’t want a gluten base, gluten-free flour for cakes works well (some need to be mixed with a bit of cornstarch to come out fluffy).
Dairy-free: the cream can also be made with plant-based mascarpone, although it’s not as fine.
If you don’t have Fanta, any thick orange juice works (not necessarily carbonated, but it should contain sugar, not zero).
The cow cheese can be replaced with ricotta for an even creamier texture.
For a diet version: use powdered sweetener in the cream and light juice with diet pudding. It won’t be as rich, but it’s decent.
Recipe variations:
Cocoa base: instead of one tablespoon of flour, add 2 tablespoons of cocoa, and increase the sugar by one tablespoon if you want it sweeter.
Red jelly: Cherry, raspberry, or sour cherry juice, with vanilla pudding or even with gelatin directly, for a festive look.
Cream: if you feel like something different, you can mix a little whipped cream (unsweetened) into the cheese cream for a lighter texture.
Instead of a simple base, you can also use quickly soaked biscuit layers in compote or juice, especially when you don’t feel like baking.
Serving ideas:
I cut it into large cubes and place it on a platter, with a little grated orange zest on top, especially for birthdays.
It pairs nicely with black tea or a long coffee, but if you have guests, you can also serve it with a glass of Prosecco on the table.
For kids, a glass of milk or natural juice on the side works, just be careful not to give them too much sugar.
If you want to appear sophisticated, you can place thin slices of candied orange on each serving.
Frequently asked questions
The jelly didn’t set; what did I do wrong?
Most often, this happens if you don’t let it thicken well on the stove or if you don’t use enough pudding powder. Stir constantly over low heat and don’t rush. Another mistake: pouring it too hot over the cream or too cold (in which case it sticks in pieces and doesn’t spread). Juice without sugar might not set as well.
Can I use store-bought sweet cheese?
You can, but make sure it’s not too watery or too sour. Ideally, leave it to drain overnight in a strainer; otherwise, the cream will be too soft and won’t cut nicely.
If I don’t have Fanta, what other juice works?
Any thick orange juice works (not fresh, it’s too watery and sour). I’ve also tried Cappy Pulpy (it works), Santal, or even apricot nectar with vanilla pudding (it turns out sweeter and thicker).
Can I use a store-bought base?
Honestly, yes, when you don’t have time or patience. Look for a simple sponge cake base without cocoa. Make sure it’s fresh; otherwise, it won’t absorb the cream. I don’t recommend using wafer sheets, as they don’t bind well with the cream.
Why do I need to cool the base and jelly completely?
If you assemble them hot, the cream melts and runs. Once I rushed it, and when I cut it, it looked like a cake from a buffet after 3 hours. The cream needs to be spread over a cold base, and the jelly poured at a temperature bearable to the touch.
Nutritional values (estimated):
This isn’t a diet cake, let’s be clear, but it’s not a calorie bomb either, if you don’t eat half the tray by yourself. A decent serving (1/12 of the tray) has about 320-350 kcal, with approximately 13-15 g of fat, 38 g of carbohydrates, and about 6 g of protein. The fat mainly comes from the butter and cheese, but it also provides a decent protein intake for a dessert (from the cheese). The sugars are quite high, especially in the jelly, so if you have diabetes or are on a strict diet, adjust the portion. One advantage: it has fiber and protein thanks to the cheese, making it somewhat more balanced than cakes made solely with buttercream or whipped cream.
How to store and reheat
It’s best to keep it in the fridge, covered with plastic wrap or in an airtight container, so it doesn’t absorb smells from other foods. It easily lasts 3-4 days; the base doesn’t dry out, and the jelly keeps everything moist. I don’t recommend freezing, as it ruins the texture of the cream and jelly. It’s not reheated; it’s a cold dessert, but if you want to make it feel “fresher,” leave it at room temperature for 10 minutes before serving. Sometimes, if the base seems a bit hard after being in the fridge, a slice in the microwave for 10-12 seconds (not more, or the jelly will melt) brings it back to life. But honestly, it’s best served cold, just out of the fridge.