Fantastic Cake

Name: Fantastic Cake - Cornelia O.
Ingredients: Base: 3 eggs; 4 tablespoons sugar; 3 tablespoons oil; 4 tablespoons flour; 1 teaspoon baking powder. Cream cheese: 350g cow ricotta; 250ml liquid cream; 100g sugar; 700ml orange soda; 2 packets vanilla pudding; 4 tablespoons sugar.

Dessert - Fantastic Cake by Cornelia O. - Recipia

The Fantastic Cake is a dessert with a simple sponge, ricotta cream, and a layer of pudding made with orange juice. I made it following this combination and I liked it because it is prepared in clear stages, without complicated techniques. The sponge bakes quickly, the cream cheese is mixed easily, and the pudding is left to cool before assembly. It is important that both the sponge and the pudding are cold when you put them together so that the layers remain distinct. Quick Info Total time: not specified in the original recipe; includes baking time, cooling, and a few hours in the fridge Preparation time: not specified Baking time: 15-20 minutes Oven temperature: 180°C Servings: not specified; depend on the size of the pan and the cut slice Difficulty: easy Recipe type: baked sponge cake with cream cheese and orange pudding Ingredients For the sponge 3 eggs 4 tablespoons of sugar 3 tablespoons of oil 4 tablespoons of flour 1 baking powder For the cream cheese 350 g cow ricotta 250 ml liquid cream 100 g sugar For the orange pudding 700 ml orange Fanta 2 packets of vanilla pudding 4 tablespoons of sugar Preparation method 1. Prepare the sponge Put the eggs in a bowl and beat them together with the sugar and oil. Continue until the mixture becomes frothy. Add the flour and baking powder, then mix until the composition is homogeneous. The original recipe does not mention the size of the pan, so use the pan you usually prepare a thin sponge in. Pour the batter into the pan and bake it in the preheated oven at 180°C for 15-20 minutes. The sponge must be baked before being removed from the oven, but the exact time may vary depending on the pan and the oven. After baking, let the sponge cool. 2. Prepare the ricotta cream In a bowl, mix the ricotta with the 100 g of sugar. Pour in the liquid cream and mix until you obtain a smooth and creamy mixture. Put the cream in the fridge for a few minutes. No other ingredients or cooking steps are needed. 3. Prepare the orange pudding Pour the 700 ml of Fanta into a pot and heat it up. In a separate bowl, mix the vanilla pudding powder with the 4 tablespoons of sugar. Pour the mixture over the heated juice and stir. Let the composition boil, continuing to stir until it thickens. Once it reaches the consistency of pudding, remove the pot from the heat and let it cool. It is important not to pour the hot pudding over the ricotta cream. Wait until it has cooled before assembly. 4. Assemble the cake When the sponge is cold, spread the ricotta cream on top. Then add the cooled orange pudding and distribute it as evenly as possible over the cream layer. Place the cake in the fridge for a few hours. Cooling is necessary for the layers to stabilize and for the dessert to be easier to portion. Why I make the recipe often I remake it when I want a baked dessert but without complicated cream. The ricotta cream is made quickly, and the pudding layer gives the cake a firmer consistency after a few hours in the fridge. The ingredients are few and the steps do not require much experience, which is why the recipe is suitable even when I do not want to spend too much time in the kitchen. I also like that the cake can be prepared in advance. After it cools, it cuts more easily than immediately after assembly. In the case of this dessert, the fridge time is an important part of the preparation, not just an optional stage. Tips and variations Tips Let the sponge cool before putting the ricotta cream on it. If it is warm, the cream may soften and the layers will not remain as well defined. The ricotta cream must be mixed until it becomes creamy. If the ricotta is wetter, the cream may have a softer consistency, which is why it is good to keep it cool before assembly. Stir the pudding while it boils. The pudding powder and sugar must be incorporated into the juice, and the mixture must be monitored until it thickens. The pudding should only be placed over the cake after it has cooled. It does not need to be cold from the fridge, but it should not be hot. The baking time is 15-20 minutes in the original recipe. Since the size of the pan is not specified, check the sponge towards the end of the interval. A thinner sponge may bake faster. Substitutions The recipe uses cow ricotta, which is the base of the cream. Replacing it may alter the texture and flavor, so if you want to keep the dish as close to the original as possible, use ricotta. The juice used for the pudding is orange Fanta. It contributes to the flavor and color of the top layer. Changing the juice may alter the final result, especially the flavor and sweetness. The liquid cream is mixed directly with the ricotta and sugar. No separate whipping step for the cream is described, so follow the recipe steps and mix all the ingredients together. Variations One possible variation is to prepare the cake in a different mold or pan than the one usually used, but the thickness of the sponge and the height of the layers will change. Since the source does not indicate the size of the pan, an exact size for this variant cannot be established. You can only adjust the portioning: smaller slices for a dessert for the table or larger slices for individual serving. The ingredient quantities remain those from the basic recipe. Serving ideas Serve the cake cold, after it has been in the fridge for a few hours. It cuts better when the layers are well chilled. For a clear appearance, cut with a clean knife and try to keep the sponge, ricotta cream, and pudding layer together. The original recipe does not include decoration, so the cake can be served plain. Frequently asked questions How long does the sponge bake? The sponge bakes at 180°C for 15-20 minutes. The exact duration may depend on the oven and the thickness of the sponge, and the size of the pan is not specified in the original recipe. Can I put the ricotta cream over the warm sponge? It is better to wait until the sponge has cooled. The cream spreads more easily on a cold sponge and retains its consistency better. When is the orange pudding added? The pudding is added after it has thickened on the stove and has cooled. Do not pour it hot over the ricotta cream. How long should the cake stay in the fridge? The recipe states 'a few hours.' No exact number of hours is mentioned, but this stage must be respected before portioning, so the dessert can cool and the layers can stabilize. Can the cake be prepared a day in advance? Yes, the recipe steps allow for advance preparation since the cake must stay in the fridge for a few hours anyway. Keep it cold until serving. Nutritional values The values below are estimates for the entire recipe and may vary depending on the type of ricotta, liquid cream, pudding powder, and drink used. Since the number of servings is not specified, the values for a slice cannot be accurately calculated. For the entire cake, the estimate is approximately 3,200-3,500 kcal, with: Proteins: approximately 55-65 g Carbohydrates: approximately 450-520 g Fats: approximately 140-175 g Most of the carbohydrates come from sugar, flour, orange juice, and pudding powder. The fat value depends mainly on the type of liquid cream and ricotta used. These figures are indicative, not exact nutritional values. Storage and reheating Keep the cake in the fridge, covered, until serving. The dessert is not reheated, as it contains ricotta cream and pudding, and the texture would change when heated. The cake is served cold. For easier cutting, take it out of the fridge only at the time of portioning and keep the rest cold. The original recipe does not specify how many days it can be kept, so it is preferable to consume it while fresh and not leave it at room temperature longer than necessary.

Fantastic Cake

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