I have made this Fanta Dukan cake several times, especially when I'm craving something refreshing yet light. The base is easy to make, and the cream is straightforward as well. It's the kind of dessert you can leave in the fridge overnight, and the next day, it tastes and has a better texture. It can be prepared without many special utensils, just a bit of patience for cooling and assembling.
Quick Info
Total time: approximately 4 hours (including cooling)
Active preparation time: 40 minutes
Baking time for the base: 25-30 minutes
Servings: 12
Difficulty: medium
Recipe type: cold cake, suitable for diets or when you want a sugar-free dessert
Ingredients
Base:
5 eggs
6 tablespoons oat bran
3 tablespoons wheat bran
9 tablespoons skimmed milk powder
sweetener to taste
2 tablespoons cocoa powder
1 teaspoon baking powder
Syrup:
150 ml skimmed milk
rum essence
1-2 tablespoons sweetener
Cheese cream:
750 g low-fat cheese
2 vials vanilla essence
sweetener to taste
Fanta pudding:
2 packets of sugar-free vanilla pudding
700 ml Fanta Zero
1 packet gelatin (10 g)
3-4 tablespoons sweetener
Preparation Method
1. Preparing the base
Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Gradually incorporate the egg yolks, mixing with a whisk, not a mixer, to avoid deflating the mixture. Add the oat and wheat bran, then the skimmed milk powder, cocoa powder, sweetener, and baking powder one at a time. Gently mix everything with a whisk until well combined.
Line a 26 cm round cake pan with parchment paper. Pour the mixture in and level it out as much as possible. Preheat the oven, then bake the base at low heat for about 25-30 minutes. Check with a toothpick; if it comes out clean, it’s done. Remove the base to a wire rack and let it cool completely.
2. Cheese cream
Place the low-fat cheese in a bowl. Add the sweetener to taste and the vanilla essence. Mix well with a wooden spoon or with a mixer on low speed until it becomes a smooth cream. It doesn’t need to be whipped too much, just homogenized.
3. Fanta pudding
Soak the gelatin in 100 ml of cold water.
In a small saucepan, heat 600 ml of Fanta Zero over low heat. In another bowl, mix the remaining 100 ml of juice with the pudding powder and sweetener. When the juice on the stove starts to boil, pour in the pudding mixture and whisk vigorously. It thickens quite quickly. Remove the saucepan from the heat and add the soaked gelatin. Mix well until dissolved. Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming on top.
4. Syrup
Mix the skimmed milk with the rum essence and sweetener. This will be the syrup for the base.
5. Assembly
When the base is completely cool, line the pan in which it was baked with cling film. Place the base back in and poke it in several places with a toothpick. Soak it with the entire milk mixture to add some moisture.
Spread the cheese cream evenly over the base.
When the pudding has cooled and is no longer hot (but still liquid), carefully pour it over the cheese cream. Level it as much as you can.
Place the tray in the fridge for a few hours, preferably overnight, to set and allow the flavors to meld.
When ready, remove the cake from the pan with the cling film, then carefully transfer it to a serving plate and remove the film.
Why I make this recipe often
It’s a refreshing and light cake, low in fats and sugar. The base has a good texture even without traditional flour. I can keep it in the fridge for a few days. It’s suitable if you have dietary restrictions or want something lighter after main meals.
Tips and Variations
Tips
1. The base must cool completely before assembly, otherwise the cream will melt.
2. For a smoother cream, you can pass the cheese through a sieve or blend it more.
3. The pudding should be at room temperature when pouring over the cream, not hot.
Substitutions
1. The wheat bran can be omitted if you don’t have it, but the texture will be less rustic.
2. Fanta Zero can be replaced with any diet orange soda if you can’t find this specific variety.
3. Low-fat cheese can be substituted with lower-fat cottage cheese if you can’t find the very low-fat version.
Variations
1. You can use lemon-flavored pudding if you want a different taste.
2. You can make individual servings in cups, with the base cut into small circles.
3. If you don’t want too much syrup, you can soak only half of the prepared amount.
Serving Ideas
Cut it with a wet knife to prevent the pudding from sticking. It can be served plain or with a sprinkle of grated diet orange zest on top (if available).
Frequently Asked Questions
1. Can I use a different juice than Fanta Zero?
Yes, any sugar-free orange juice works. It’s important that it’s diet; otherwise, the recipe won’t remain as light.
2. What can I substitute for the skimmed milk powder in the base?
You can try using low-fat yogurt, but the texture will be different. The base may turn out denser.
3. If I don’t have sugar-free vanilla pudding packets, can I use something else?
You can use plain cornstarch plus a bit of vanilla flavoring, but the taste won’t be identical.
4. Can I freeze the cake?
I do not recommend it; gelatin and cheese change texture when frozen and won’t look as good after thawing.
5. How long should it stay in the fridge?
Ideally, at least 4-5 hours, but overnight is safer to ensure everything is well set.
Nutritional Values
Estimate per slice (out of 12):
- calories: approximately 120-140 kcal
- protein: 11-12 g
- carbohydrates: 8-10 g
- fats: 3-4 g
Values may vary depending on the brand of ingredients used, especially cheese and juice. It’s a dessert with sufficient protein and relatively low carbohydrates.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3-4 days. It’s not suitable for reheating, as it’s a cold cake based on gelatin and cheese. If left longer, the pudding may slightly separate from the base, but it won’t affect the taste.
This is the complete recipe, without complicated steps or hard-to-find ingredients. It can be easily adapted, and the texture remains good even after two days in the fridge.
Quick Info
Total time: approximately 4 hours (including cooling)
Active preparation time: 40 minutes
Baking time for the base: 25-30 minutes
Servings: 12
Difficulty: medium
Recipe type: cold cake, suitable for diets or when you want a sugar-free dessert
Ingredients
Base:
5 eggs
6 tablespoons oat bran
3 tablespoons wheat bran
9 tablespoons skimmed milk powder
sweetener to taste
2 tablespoons cocoa powder
1 teaspoon baking powder
Syrup:
150 ml skimmed milk
rum essence
1-2 tablespoons sweetener
Cheese cream:
750 g low-fat cheese
2 vials vanilla essence
sweetener to taste
Fanta pudding:
2 packets of sugar-free vanilla pudding
700 ml Fanta Zero
1 packet gelatin (10 g)
3-4 tablespoons sweetener
Preparation Method
1. Preparing the base
Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Gradually incorporate the egg yolks, mixing with a whisk, not a mixer, to avoid deflating the mixture. Add the oat and wheat bran, then the skimmed milk powder, cocoa powder, sweetener, and baking powder one at a time. Gently mix everything with a whisk until well combined.
Line a 26 cm round cake pan with parchment paper. Pour the mixture in and level it out as much as possible. Preheat the oven, then bake the base at low heat for about 25-30 minutes. Check with a toothpick; if it comes out clean, it’s done. Remove the base to a wire rack and let it cool completely.
2. Cheese cream
Place the low-fat cheese in a bowl. Add the sweetener to taste and the vanilla essence. Mix well with a wooden spoon or with a mixer on low speed until it becomes a smooth cream. It doesn’t need to be whipped too much, just homogenized.
3. Fanta pudding
Soak the gelatin in 100 ml of cold water.
In a small saucepan, heat 600 ml of Fanta Zero over low heat. In another bowl, mix the remaining 100 ml of juice with the pudding powder and sweetener. When the juice on the stove starts to boil, pour in the pudding mixture and whisk vigorously. It thickens quite quickly. Remove the saucepan from the heat and add the soaked gelatin. Mix well until dissolved. Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming on top.
4. Syrup
Mix the skimmed milk with the rum essence and sweetener. This will be the syrup for the base.
5. Assembly
When the base is completely cool, line the pan in which it was baked with cling film. Place the base back in and poke it in several places with a toothpick. Soak it with the entire milk mixture to add some moisture.
Spread the cheese cream evenly over the base.
When the pudding has cooled and is no longer hot (but still liquid), carefully pour it over the cheese cream. Level it as much as you can.
Place the tray in the fridge for a few hours, preferably overnight, to set and allow the flavors to meld.
When ready, remove the cake from the pan with the cling film, then carefully transfer it to a serving plate and remove the film.
Why I make this recipe often
It’s a refreshing and light cake, low in fats and sugar. The base has a good texture even without traditional flour. I can keep it in the fridge for a few days. It’s suitable if you have dietary restrictions or want something lighter after main meals.
Tips and Variations
Tips
1. The base must cool completely before assembly, otherwise the cream will melt.
2. For a smoother cream, you can pass the cheese through a sieve or blend it more.
3. The pudding should be at room temperature when pouring over the cream, not hot.
Substitutions
1. The wheat bran can be omitted if you don’t have it, but the texture will be less rustic.
2. Fanta Zero can be replaced with any diet orange soda if you can’t find this specific variety.
3. Low-fat cheese can be substituted with lower-fat cottage cheese if you can’t find the very low-fat version.
Variations
1. You can use lemon-flavored pudding if you want a different taste.
2. You can make individual servings in cups, with the base cut into small circles.
3. If you don’t want too much syrup, you can soak only half of the prepared amount.
Serving Ideas
Cut it with a wet knife to prevent the pudding from sticking. It can be served plain or with a sprinkle of grated diet orange zest on top (if available).
Frequently Asked Questions
1. Can I use a different juice than Fanta Zero?
Yes, any sugar-free orange juice works. It’s important that it’s diet; otherwise, the recipe won’t remain as light.
2. What can I substitute for the skimmed milk powder in the base?
You can try using low-fat yogurt, but the texture will be different. The base may turn out denser.
3. If I don’t have sugar-free vanilla pudding packets, can I use something else?
You can use plain cornstarch plus a bit of vanilla flavoring, but the taste won’t be identical.
4. Can I freeze the cake?
I do not recommend it; gelatin and cheese change texture when frozen and won’t look as good after thawing.
5. How long should it stay in the fridge?
Ideally, at least 4-5 hours, but overnight is safer to ensure everything is well set.
Nutritional Values
Estimate per slice (out of 12):
- calories: approximately 120-140 kcal
- protein: 11-12 g
- carbohydrates: 8-10 g
- fats: 3-4 g
Values may vary depending on the brand of ingredients used, especially cheese and juice. It’s a dessert with sufficient protein and relatively low carbohydrates.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3-4 days. It’s not suitable for reheating, as it’s a cold cake based on gelatin and cheese. If left longer, the pudding may slightly separate from the base, but it won’t affect the taste.
This is the complete recipe, without complicated steps or hard-to-find ingredients. It can be easily adapted, and the texture remains good even after two days in the fridge.