Fanta Cake

I usually make this cake for bigger occasions, like Christmas or New Year's Eve. The demand is always high, especially if many people are coming to the table, so I've ended up doubling or even tripling the quantities. It's one of those cakes that you can make a day in advance and it doesn't lose anything in taste or texture; in fact, it gets better after sitting in the fridge.

Quick Info

Total Time: 1 hour 30 minutes (not including cooling time)
Preparation Time: 30 minutes
Baking Time: 30-40 minutes
Servings: 12-16, depending on how you cut it
Difficulty: medium
Recipe Type: festive occasion cake, family dessert

Ingredients

Base:
6 eggs
6 tablespoons sugar
100 ml oil
4 tablespoons flour
2 tablespoons cocoa powder
1 teaspoon baking powder

Cream:
500 g cottage cheese
200 g butter
150 g sugar
vanilla essence, to taste

Glaze:
850 ml Fanta (or another non-carbonated orange juice)
2 packets vanilla pudding
5 tablespoons sugar

Preparation Method

1. Prepare the base

Separate the eggs. Mix the yolks with the sugar and beat briefly, just to combine. Start pouring in the oil gradually, mixing to incorporate well. In a separate bowl, mix the flour with the baking powder and cocoa, then add them to the yolks. Mix briefly, just enough to eliminate lumps. Finally, add the beaten egg whites and gently fold them in with a spatula, using wide movements to avoid losing air.

Prepare a 35x25 cm baking tray with parchment paper and pour in the mixture. Level it off, then bake at 180°C for about 30-40 minutes (each oven may vary). The base should feel firm to the touch. Let it cool in the tray.

2. Cream

Take the butter out in advance to soften. Place it in a bowl with the sugar and beat until fluffy. Add the cottage cheese and vanilla essence. Mix at medium speed until the cream is homogeneous. When the base is cool, spread the cream evenly over it. Place the tray in the fridge.

3. Fanta Glaze

In a small saucepan, combine the Fanta juice, the 2 packets of vanilla pudding, and the 5 tablespoons of sugar. Whisk well to eliminate lumps. Place over low heat and stir continuously, like making pudding, until the mixture thickens (it should become a thick cream). Remove from heat and let it cool slightly, so it's just warm, not hot.

Take the tray out of the fridge and pour the glaze over the cream. Quickly level it off; otherwise, a film will form. Put the tray back in the fridge, ideally overnight.

Why I make this recipe often

Because it's a refreshing cake, easy to cut, and doesn't require complicated decoration. It stays just as good even after two days, which matters when cooking many dishes at once. It lends itself to large portions, so it's great for meals with many guests. It doesn't require complicated ingredients.

Tips and Variations

Tips

If the cottage cheese is very watery, drain it well before using; otherwise, the cream may turn out too soft.
The base is easier to cut if you let it cool completely.
For a fluffier cream, you can beat the butter with the sugar separately, then gradually add the cheese.

Substitutions

Fanta can be replaced with any non-carbonated orange juice or, if preferred, with strawberry juice for a pink glaze.
Vanilla pudding can be replaced with strawberry pudding if you want a different color and flavor for the glaze.

Variations

If you prefer a taller base, you can make one and a half times the base recipe and bake it a little longer.
It can also be made in a round tray, but it's harder to cut into equal portions.
You can add a little grated orange peel to the glaze for flavor.

Serving Ideas

Serve cold, directly from the fridge.
At festive meals, you can cut it into cubes and arrange it on a platter.
It's also suitable as an afternoon dessert, with coffee.

Frequently Asked Questions

1. Can I use another type of cheese?
Cottage cheese works best, but it should be fatty and well-drained. I do not recommend ricotta or cream cheese like Philadelphia, as the texture is different.

2. Can the cake be frozen?
No, I do not recommend it. The pudding and juice glaze changes texture when frozen and may separate upon thawing.

3. What do I do if the glaze thickens too much before I pour it?
If it has thickened too much, gently heat it over low heat, stirring continuously, until it returns to a pourable consistency.

4. Can I reduce the amount of sugar?
Yes, you can reduce the sugar in the cream or glaze to taste. The base already has quite a bit of sugar.

5. Can I use carbonated Fanta?
It works, but it's preferable to use non-carbonated juice so that the glaze doesn't become frothy or bubbly.

Nutritional Values

Estimated per serving (out of 16):
Calories: approximately 320 kcal
Protein: 7 g
Fat: 14 g
Carbohydrates: 40 g

These are just approximate values. The cake is quite rich, containing sugar and fat from the butter and cheese, but also protein from the eggs and cottage cheese.

Storage and Reheating

Store in the fridge, covered, for up to 3 days. Reheating is not recommended. The glaze and cream can soften if left in the heat. The cake does not transport well over long distances if cut beforehand. It cuts more cleanly after a few hours in the fridge.

 Ingredients: Base 6 eggs 100 ml oil 6 tablespoons sugar 2 tablespoons cocoa 4 tablespoons flour 1 baking powder Cream 500 g cottage cheese 200 g butter 150 g sugar vanilla essence Glaze 850 ml Fanta (I have always used non-carbonated juice) 2 packets vanilla pudding 5 tablespoons sugar

 Tags:  cheese cake