Fanta cake with cottage cheese

Name: Fanta cake with cottage cheese
Ingredients: 6 eggs; 6 tablespoons sugar; 100 ml oil; 4 tablespoons flour; 2 tablespoons cocoa; 1 sachet baking powder; 500 g cottage cheese; 200 g butter; 150 g sugar; 1 teaspoon vanilla extract; 850 ml natural orange juice; 2 sachets vanilla pudding mix; 5 tablespoons sugar

Dessert - Fanta cake with cottage cheese by Codrina C. - Recipia

The egg whites are gently folded in after the yolks have been mixed just enough to stay fluid; that’s how the sponge for Fanta cake with cottage cheese begins. The cocoa sponge holds the cottage cheese cream and vanilla pudding cooked in natural orange juice, then cuts into distinct layers once chilled. I serve it cold, cut into small squares. Prep: 30 minutes. Cook: 30 minutes. Rest: 240 minutes. Total time: 300 minutes. Servings: 12. Approximately 430 kcal and 9 g protein per serving.

Ingredients

6 eggs
6 tablespoons sugar
100 ml oil
4 tablespoons flour
2 tablespoons cocoa
1 sachet baking powder
500 g cottage cheese
200 g butter
150 g sugar
1 teaspoon vanilla extract
850 ml natural orange juice
2 sachets vanilla pudding mix
5 tablespoons sugar

Preparation

1. Preheat the oven to 180°C. Grease the pan with oil and dust it with flour. 2. Separate the eggs. Mix the yolks with 6 tablespoons of sugar, just until the mixture is still fluid, then pour in the oil a little at a time and beat until smooth. Sift the flour with the cocoa and baking powder, fold them in, then gently fold in the egg whites, beaten to soft peaks. 3. Pour the batter into the pan and bake for 25 minutes, until a toothpick comes out clean. Let the cake layer cool in the pan for about 60 minutes. 4. Beat the softened butter with 150 g of sugar until fluffy. Add the cottage cheese and vanilla extract, then beat until smooth. Spread the cream over the cooled cake layer and refrigerate the pan while you make the pudding. 5. Mix the pudding powder and 5 tablespoons of sugar with 150 ml of cold juice. Heat the remaining 700 ml of juice in a saucepan, pour in the pudding mixture and cook for about 5 minutes, stirring, until thickened. Once it’s only slightly warm, spread it over the cottage cheese cream. 6. Refrigerate the cake for 180 minutes, until the pudding layer sets.

Notes

Keep covered in the refrigerator for up to 3 days; the cake layer can be baked a day ahead and kept in the pan. I serve it with black coffee, and the cottage cheese cream is a little like the filling in papanași, only it stays cold between the layers. If the cottage cheese is wet, leave it to drain before beating so the cream doesn’t get runny. Strain juice with a lot of pulp so the pudding turns out smooth. For the Fanta version, replace the 850 ml of natural juice with 850 ml of Fanta; I choose natural juice, not fizzy drinks. The cake contains gluten, eggs and dairy.