Fanta Cake – Chocolate, Cream Cheese & Orange Jelly Delight | Tort Fanta – Deliciu cu ciocolată, cremă de brânză și jeleu de portocale
A nostalgic and beloved layered cake with a rich chocolate sponge, creamy cheese filling, and vibrant orange jelly topping.
Ingredients
- 180 grams flour
- 30 grams cocoa powder
- 1 teaspoon baking powder
- 5 eggs
- 150 grams sugar
- 30 milliliters oil
- Vanilla essence, to taste
- 500 grams cream cheese
- 250 grams cottage cheese
- 150 grams sugar
- Vanilla essence, to taste
- 1 teaspoon rum essence
- Zest of 1 lemon (seedless)
- 300 milliliters cream (whipping cream or heavy cream)
- A little milk (approx. 100 ml)
- Rum essence, to taste
- 1 liter orange soda or juice (like Fanta)
- 4 tablespoons cornstarch
- 2 tablespoons sugar
For the Sponge Cake:
For the Cream Filling:
For the Syrup:
For the Orange Jelly Layer:
Instructions
- Prepare the Chocolate Sponge Cake:
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- Mix together flour, cocoa, and baking powder. Sift and set aside.
- In a large bowl, beat the eggs with sugar until the mixture triples in volume.
- Add oil and vanilla essence. Mix for another 2 minutes.
- Gently fold in the sifted dry ingredients using a spatula.
- Pour into a baking tray lined with parchment paper.
- Bake at 165°C (329°F) until a toothpick comes out clean.
- Let the sponge cool completely.
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- Make the Cream Filling:
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- In a bowl, mix cream cheese, cottage cheese, sugar, vanilla, and rum essence.
- Add lemon zest and incorporate the cream gradually, mixing until smooth.
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- Assemble the Cake:
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- Lightly syrup the sponge cake with milk and rum essence.
- Spread the cheese cream evenly over the cake and level it well.
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- Prepare the Orange Jelly:
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- In a pot, whisk together the orange juice/soda, cornstarch, and sugar.
- Cook over medium heat until it thickens.
- Let it cool to room temperature, then carefully pour it over the cream layer.
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- Chill:
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- Refrigerate the cake overnight to set fully.
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