Fanta Cake

Fanta Cake

The first time I made this cake was for a home anniversary. It's the kind of dessert that doesn't require complicated ingredients but does need a bit of attention when assembling, especially with the Fanta glaze. I've gotten used to making the base with whole eggs because it's quick, and the cottage cheese filling stays firm if the butter is at the right temperature. The hardest part for me during my first attempts was spreading the glaze when it wasn't too hot or too cold.

Quick Info

Total Time: about 3 and a half hours (including cooling)
Preparation Time: 40 minutes
Baking Time: 20-25 minutes
Servings: 20 (from a 25x30 cm tray)
Difficulty: medium
Recipe Type: cheese cake, suitable for family meals or events

Ingredients

For the base:
6 whole eggs
6 tablespoons sugar
4 tablespoons flour
2 tablespoons cocoa powder
1 teaspoon baking powder
90 ml oil

For the filling:
500 g cottage cheese
200 g powdered sugar
1 package butter (about 200 g)
1 teaspoon vanilla extract

For the Fanta glaze:
2 packets vanilla pudding (for cooking, not instant)
1 liter Fanta (or another carbonated orange juice)
4 tablespoons sugar

Preparation Method

1. Preparing the base

I start with the eggs, cracking them directly into the mixing bowl. I add the sugar and mix at high speed for 7-8 minutes until the mixture lightens in color and becomes frothy – about twice the original volume.

I slowly drizzle in the oil while continuing to mix. It quickly incorporates, and the mixture becomes glossy.

I sift the flour together with the cocoa powder and baking powder. I add them to the egg and sugar mixture. I switch the whisk for a spatula and fold in the flour with wide movements, trying to keep as much air in the mixture as possible.

I line the tray (25x30 cm) with parchment paper and pour in the entire mixture. I level it off but don't press too hard to avoid losing volume.

I bake it in a preheated oven at low heat (around 160°C, if you have a thermometer) for 20-25 minutes. After 20 minutes, I do the toothpick test. If it comes out clean, the base is ready. I don't open the oven before that.

I take the base out and let it cool completely in the tray on a rack. It's important for it to be cold before I add the filling.

2. The cheese filling

I put the cottage cheese in a bowl, along with the softened (not melted) butter and powdered sugar. I add the vanilla extract. I mix everything for 3-4 minutes until I get a smooth and fluffy cream. The cheese should be free of whey; otherwise, the filling will be too soft.

I spread the filling over the completely cooled base with a spatula, as evenly as possible.

3. The Fanta glaze

In a bowl, I mix the pudding powder with the sugar and add a few tablespoons of Fanta from the liter (not all, just enough to make it smooth). I bring the rest of the juice to a boil in a small pot. When it starts boiling, I pour in the pudding mixture and whisk continuously. I let it boil for 1-2 minutes until it thickens like a classic pudding.

I let the pudding cool for 2-3 minutes until it's warm but still fluid. I pour the glaze over the cheese filling, spreading it evenly. For this, I gently smooth it with a spatula or the back of a spoon to avoid pulling the filling from underneath.

I put the tray in the fridge for at least 2-3 hours to allow the glaze to set well and the filling to stabilize.

Why I make this recipe often

This cake is practical because it keeps well in the fridge, doesn't need to be consumed immediately, and cuts nicely. It's perfect for guests or when you need to make dessert a few hours in advance. The combination of base, cheese filling, and orange juice glaze is refreshing, and the contrast of textures is always appreciated.

Tips and Variations

Tips

- Don't rush the cooling of the base before adding the filling; otherwise, the filling may melt.
- For a firm filling, let the cottage cheese drain if it's too watery.
- Mix the pudding quickly after pouring it over the juice to avoid lumps.
- The glaze should be warm when you pour it, not hot, to avoid melting the filling.

Substitutions

- The Fanta juice can be any carbonated orange juice, not necessarily the original brand.
- You can use classic cottage cheese or creamy cottage cheese, as long as it's whey-free.
- The powdered sugar in the filling can be adjusted to taste.

Variations

- You can use lemon pudding or another flavor for the glaze if you prefer a tangier taste.
- For a different look, you can use oranges for decoration, thin slices on top of the glaze, but only after it has completely set.

Serving Ideas

- It cuts best with a knife dipped in warm water and wiped dry.
- It works well as a dessert for family events or even packed, if portioned into smaller squares.

Frequently Asked Questions

1. What can I substitute for cottage cheese?

If you can't find cottage cheese, you can use ricotta or creamy cottage cheese, as long as it's not watery. The texture and final taste may differ slightly.

2. Can I use instant pudding for the glaze?

No, for this recipe you need cooking pudding, so you can replace the milk with Fanta juice and achieve the right consistency.

3. Can I use non-carbonated orange juice?

It can work with non-carbonated juice, but the texture and taste of the glaze will differ. The cake won't have the same appearance and specific "shine."

4. Is the filling firm or soft?

If the cheese is well-drained and the butter is not melted, the filling will be firm. If the cheese has a lot of whey, the filling will run.

5. Can this cake be frozen?

I don't recommend freezing it, as the cheese filling and glaze with juice change texture after thawing.

Nutritional Values

Approximately, one serving (1/20 of the tray) has about 220-240 kcal, with 8-9 g of protein (from eggs and cheese), 12-13 g of fat (from butter, eggs, and oil), and 22-24 g of carbohydrates (from sugar, juice, and flour). Values may vary depending on the type of cheese and butter used. The cake doesn't contain much fiber, and the sugar content is high, especially from the glaze.

Storage and Reheating

The Fanta cake keeps in the fridge, covered, for up to 3 days. I don't recommend reheating it. The base remains soft, and the glaze and filling do not separate if kept cold. It's best to avoid leaving it at room temperature for more than 1-2 hours, especially in warm weather, due to the cheese filling.

 Ingredients: 6 eggs, 6 tablespoons of sugar, 4 tablespoons of flour, 2 tablespoons of cocoa, 1 teaspoon of baking powder, 90 ml of oil, cream: 500 g of cottage cheese, 200 g of powdered sugar, 1 pack of butter, 1 vanilla essence, Fanta glaze: 2 packs of vanilla pudding, 1 liter of Fanta juice, 4 tablespoons of sugar.

 Tags:  cheese cake