Fanta Cake

Base: In a large bowl, the egg yolks are mixed with sugar and vanilla sugar. Using a whisk or mixer, beat until the mixture becomes frothy and changes color to a lighter shade. It is important to ensure that the sugar completely dissolves, to achieve a soft and airy base. Gradually, the oil is added, a little at a time, constantly mixing to obtain a homogeneous emulsion. In another bowl, the flour is combined with cocoa, and this mixture is gradually added over the egg yolk mixture, mixing with a spatula or wooden spoon. This step is essential to prevent lumps from forming. Grated lemon zest is added, which will provide a delicious aroma, and the baking powder dissolved in a few drops of lemon juice.

Separately, the egg whites are beaten with a mixer until they form a stiff, glossy foam, which will give the bases a fluffy texture. Carefully, the egg whites are incorporated into the egg yolk mixture, mixing from the bottom up, to preserve the air in the egg whites. This technique will ensure a fluffier cake. Once the mixture is uniform, it is poured into a 28 cm detachable cake pan, previously greased with butter. The pan is placed in the preheated oven at a low temperature and left to bake until it passes the toothpick test. Once the base is ready, it is removed from the oven and left to cool, leaving the pan intact.

Cream: In another bowl, the butter is creamed with sugar and vanilla sugar until it becomes frothy and creamy. Then, the sweet cheese is gradually added, continuously mixing to obtain a smooth and homogeneous cream. It is essential for the cheese to be at room temperature for easier incorporation. This delicious cream is spread evenly over the cooled base, and the cake is placed in the refrigerator to set.

Glaze: Lemon juice is prepared, which is mixed with 300 ml of liquid. From this mixture, the pudding powder is combined with sugar and mixed well. The remaining liquid is boiled in a saucepan. When the liquid begins to heat up, the pudding mixture is added, continuously mixing to avoid lumps. The mixture is simmered on low heat, stirring constantly, until it thickens to the consistency of pudding. Once ready, the heat is turned off and allowed to cool slightly before being poured over the cheese cream. After the glaze has cooled, the cake is placed in the refrigerator for at least two hours, to set well and allow the flavors to develop. This cake will be a delight, perfect for any special occasion!

 Ingredients: Base: 5 eggs, 2 tablespoons of oil, 2 tablespoons of cocoa, 4 tablespoons of flour, 7 tablespoons of sugar, one packet of vanilla sugar, the zest of one lemon, one packet of baking powder dissolved in lemon juice. Ingredients for the cream: 500 g sweet cheese, one pack of butter (200 g), 150 g powdered sugar, one packet of vanilla powder. Ingredients for the glaze: 850 ml Fanta juice, 2 packets of vanilla pudding, 6 tablespoons of sugar, remaining lemon juice.

 Tags:  eggs unt flour oil cheese sugar lemon cocoa christmas and new year's recipes vegetarian recipes cake