The first time I made this cake was on a summer day when I needed something refreshing that wouldn’t take up my entire morning in the kitchen. It doesn’t have many complicated steps and uses readily available ingredients, and in the end, you have a light dessert with different layers and a delightful combination of chocolate, cream, and orange jelly that is truly enjoyable when it’s warm outside. The base is simple, the cream cheese comes together quickly, and that Fanta jelly is a really handy trick.
Quick Info
Total time: about 4 hours (includes chilling in the fridge)
Preparation time: about 30 minutes
Baking time: 25 minutes
Servings: 12-15, depending on the size of the pan and slices
Difficulty: medium (it has multiple layers, but it’s not complicated)
Recipe type: dessert, suitable for warm days, parties, or weekend meals
Ingredients
Base:
5 eggs
5 tablespoons sugar
4 tablespoons flour
2 tablespoons cocoa powder
90 ml oil
1 packet baking powder
Cream:
500 g cottage cheese (or cream cheese, like from a tub)
150 g sugar
200 g butter (at room temperature)
vanilla sugar
vanilla essence
Jelly:
800 ml Fanta orange soda (or another orange juice)
4 tablespoons sugar
2 packets vanilla pudding
Preparation Method
1. Preparing the base
Separate the eggs and place the egg whites in a large bowl. Whip them until stiff with a pinch of salt. Once they are firm, you can stop the mixer.
In another bowl, mix the egg yolks with the sugar until you achieve a frothy, lighter-colored mixture. Gradually add the oil, little by little, while constantly mixing.
Gently fold the yolk and oil mixture into the egg whites using a spatula, making sure not to deflate the mixture.
Combine the flour with the cocoa powder and baking powder, then gradually add the dry mixture to the egg mixture, again using gentle movements.
Pour the batter into a baking pan lined with parchment paper (a standard pan, about 20x30 cm, works well). Place it in a preheated oven at 180°C for about 25 minutes. Near the end, do the toothpick test; if it comes out clean, the base is done.
Remove the base and let it cool completely in the pan.
2. Preparing the cream
Let the butter soften well at room temperature. Place it in a bowl and mix it with the sugar and vanilla sugar until it becomes a light-colored cream.
Add the cottage cheese (I used creamy cheese from Lidl, but any finer cottage cheese will work) and a little vanilla essence. Mix well until the cream is completely smooth and fluffy.
Spread the cream over the cooled base directly in the pan. Level it off with a spatula or the back of a spoon.
3. Preparing the Fanta jelly
In a saucepan, combine 800 ml of Fanta orange soda (straight from the bottle) with 4 tablespoons of sugar. Heat it up and, separately, mix the vanilla pudding powder with a little of the soda (from the 800 ml) until dissolved.
When the soda starts to boil, pour in the dissolved pudding mixture and whisk vigorously. Let it boil for a few minutes until it thickens like a classic pudding. Remove from heat and let it cool for 5-10 minutes until it’s no longer hot but still fluid.
Gently pour the jelly over the cream cheese. Level it quickly, as it starts to set quite fast.
Place the cake in the fridge for at least 3-4 hours to allow the jelly to set properly and the layers to settle.
Why I make this recipe often
It has simple ingredients and doesn’t require complicated techniques. It involves a few clear steps, always results in a good texture, and is easy to slice, even after several hours. It keeps well in the fridge and is perfect if you want a dessert with a balanced flavor, not too sweet and not too heavy.
Tips and Variations
Tips
Let the base cool completely before adding the cream; otherwise, it will melt and the layer won’t turn out well.
The jelly shouldn’t be poured while it’s too hot, but don’t let it set in the saucepan either; stir it occasionally as it cools.
Use the finest cheese for the cream; otherwise, it may have lumps.
Substitutions
You can swap the orange soda for another fizzy drink, but it will change the overall flavor.
If you can’t find vanilla pudding, you can try another neutral-flavored pudding, but it’s best to stick with vanilla.
Variations
Instead of a cocoa base, you can try making the base with just flour, without cocoa, if you want something simpler in flavor.
You can add a little grated orange zest to the cream cheese for a more intense citrus flavor, if you like.
Serving Ideas
Cut the cake cold into squares. It works well as a dessert for family meals or festive occasions. It can be served directly on plates without any additional decorations.
Frequently Asked Questions
What kind of cheese do you use for the cream?
The easiest to work with is creamy cheese from a tub, but classic cottage cheese works too, as long as it’s well drained and passed through a sieve.
Can I use natural orange juice instead of Fanta?
If you use natural juice, the jelly will have a different texture and taste, as it’s not as sweet and lacks acidity. You can try it, but it will be less firm.
Do I have to use sugar in the jelly if Fanta is already sweet?
Sugar helps with the structure and stability of the pudding, but if you want it less sweet, you can reduce the amount or even omit it.
Can the cake be frozen?
I do not recommend it. After freezing, the cream cheese and jelly change texture and become watery.
What type of pan is suitable?
A rectangular pan of about 20x30 cm is suitable for the quantities in the recipe.
Nutritional Values
Approximately, for a medium serving (out of 15 pieces): around 300-350 kcal, most of which come from sugar, fat from butter and cheese, and carbohydrates from the base and jelly. Proteins come from eggs and cheese (about 5-7 g/serving). Fat approximately 15-18 g, carbohydrates around 35-40 g. These are approximate values and may vary depending on the type of ingredients used.
Storage and Reheating
The cake should be kept in the fridge, covered, for up to 3 days. It shouldn’t be reheated; it’s served cold. If it sits too long, the jelly may release a little water, so it’s best to finish it within 2-3 days for optimal texture.
Quick Info
Total time: about 4 hours (includes chilling in the fridge)
Preparation time: about 30 minutes
Baking time: 25 minutes
Servings: 12-15, depending on the size of the pan and slices
Difficulty: medium (it has multiple layers, but it’s not complicated)
Recipe type: dessert, suitable for warm days, parties, or weekend meals
Ingredients
Base:
5 eggs
5 tablespoons sugar
4 tablespoons flour
2 tablespoons cocoa powder
90 ml oil
1 packet baking powder
Cream:
500 g cottage cheese (or cream cheese, like from a tub)
150 g sugar
200 g butter (at room temperature)
vanilla sugar
vanilla essence
Jelly:
800 ml Fanta orange soda (or another orange juice)
4 tablespoons sugar
2 packets vanilla pudding
Preparation Method
1. Preparing the base
Separate the eggs and place the egg whites in a large bowl. Whip them until stiff with a pinch of salt. Once they are firm, you can stop the mixer.
In another bowl, mix the egg yolks with the sugar until you achieve a frothy, lighter-colored mixture. Gradually add the oil, little by little, while constantly mixing.
Gently fold the yolk and oil mixture into the egg whites using a spatula, making sure not to deflate the mixture.
Combine the flour with the cocoa powder and baking powder, then gradually add the dry mixture to the egg mixture, again using gentle movements.
Pour the batter into a baking pan lined with parchment paper (a standard pan, about 20x30 cm, works well). Place it in a preheated oven at 180°C for about 25 minutes. Near the end, do the toothpick test; if it comes out clean, the base is done.
Remove the base and let it cool completely in the pan.
2. Preparing the cream
Let the butter soften well at room temperature. Place it in a bowl and mix it with the sugar and vanilla sugar until it becomes a light-colored cream.
Add the cottage cheese (I used creamy cheese from Lidl, but any finer cottage cheese will work) and a little vanilla essence. Mix well until the cream is completely smooth and fluffy.
Spread the cream over the cooled base directly in the pan. Level it off with a spatula or the back of a spoon.
3. Preparing the Fanta jelly
In a saucepan, combine 800 ml of Fanta orange soda (straight from the bottle) with 4 tablespoons of sugar. Heat it up and, separately, mix the vanilla pudding powder with a little of the soda (from the 800 ml) until dissolved.
When the soda starts to boil, pour in the dissolved pudding mixture and whisk vigorously. Let it boil for a few minutes until it thickens like a classic pudding. Remove from heat and let it cool for 5-10 minutes until it’s no longer hot but still fluid.
Gently pour the jelly over the cream cheese. Level it quickly, as it starts to set quite fast.
Place the cake in the fridge for at least 3-4 hours to allow the jelly to set properly and the layers to settle.
Why I make this recipe often
It has simple ingredients and doesn’t require complicated techniques. It involves a few clear steps, always results in a good texture, and is easy to slice, even after several hours. It keeps well in the fridge and is perfect if you want a dessert with a balanced flavor, not too sweet and not too heavy.
Tips and Variations
Tips
Let the base cool completely before adding the cream; otherwise, it will melt and the layer won’t turn out well.
The jelly shouldn’t be poured while it’s too hot, but don’t let it set in the saucepan either; stir it occasionally as it cools.
Use the finest cheese for the cream; otherwise, it may have lumps.
Substitutions
You can swap the orange soda for another fizzy drink, but it will change the overall flavor.
If you can’t find vanilla pudding, you can try another neutral-flavored pudding, but it’s best to stick with vanilla.
Variations
Instead of a cocoa base, you can try making the base with just flour, without cocoa, if you want something simpler in flavor.
You can add a little grated orange zest to the cream cheese for a more intense citrus flavor, if you like.
Serving Ideas
Cut the cake cold into squares. It works well as a dessert for family meals or festive occasions. It can be served directly on plates without any additional decorations.
Frequently Asked Questions
What kind of cheese do you use for the cream?
The easiest to work with is creamy cheese from a tub, but classic cottage cheese works too, as long as it’s well drained and passed through a sieve.
Can I use natural orange juice instead of Fanta?
If you use natural juice, the jelly will have a different texture and taste, as it’s not as sweet and lacks acidity. You can try it, but it will be less firm.
Do I have to use sugar in the jelly if Fanta is already sweet?
Sugar helps with the structure and stability of the pudding, but if you want it less sweet, you can reduce the amount or even omit it.
Can the cake be frozen?
I do not recommend it. After freezing, the cream cheese and jelly change texture and become watery.
What type of pan is suitable?
A rectangular pan of about 20x30 cm is suitable for the quantities in the recipe.
Nutritional Values
Approximately, for a medium serving (out of 15 pieces): around 300-350 kcal, most of which come from sugar, fat from butter and cheese, and carbohydrates from the base and jelly. Proteins come from eggs and cheese (about 5-7 g/serving). Fat approximately 15-18 g, carbohydrates around 35-40 g. These are approximate values and may vary depending on the type of ingredients used.
Storage and Reheating
The cake should be kept in the fridge, covered, for up to 3 days. It shouldn’t be reheated; it’s served cold. If it sits too long, the jelly may release a little water, so it’s best to finish it within 2-3 days for optimal texture.