Fanta jelly and cream cheese cake
The Fanta jelly and cream cheese cake cannot actually qualify as a Romanian classic, but it’s all over the Romanian blogosphere! I didn’t find it on any foreign blogs, so I guess that someone in Romania tried it for the first time, and it became wildly popular among Romanians who love to bake. If I’m wrong, please let me know.
I was really curious about what the Fanta jelly layer tastes like. Just look at how pretty and colorful it is! I just had to try it and show you how it’s done. I assure you that it tastes great, the combination between the zesty Fanta juice, the cream cheese and the sweet chocolate cake is truly delicious!
I’m pretty sure this cake became popular in our country in the 90’s, after the revolution, since you couldn’t find Fanta juice everywhere when we were ruled by the communists, before December 1989.
The Fanta jelly is actually made with pudding mix, sugar, and Fanta juice. That’s it! When I prepared the jelly, I thought it would never become translucent, like the ones in other bloggers’ photos. At first, it looked more like a cream to me, but when it started to boil, it became clear and beautifully colored.
I can see this cake on the Easter table, among other Romanian sweets, such as our favorite, Mascota cake, or next to the Snow-White cake, which contains lemon cream and thin, vanilla-flavored sheets. However, it looks just as pretty on its own.
- Before you start making this Fanta jelly and cream cheese cake, make sure your eggs, cream cheese and butter are at room temperature.
- Some other recipes mention that you can successfully replace the Fanta juice with any orange juice you like, even with freshly-pressed orange juice. I wanted to try the real deal, with the original Fanta, because making it sounded like so much fun! And believe me, it really is.
130 g (2/3 cup) sugar
50 ml (3 tablespoons) oil
80 g (3/4 cup) flour
30 g (4 tablespoons) cocoa
10 g (3 teaspoons) baking powder
A pinch of salt
200 g (1 4/5 sticks) butter
150 g (2/3 cup) sugar
400 g (14 oz.) cream cheese
900 ml (3 2/3 cups) Fanta juice/orange juice
100 g (1/2 cup) sugar
2 vanilla pudding mixes
For the cake
- Preheat the oven at 180°C (360°F).
- Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume
- Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture.
- Sift together the cocoa, the flour and the baking powder, and gradually fold them into the egg mixture.
- Pour the batter in a medium, rectangular cake tray, which has been previously buttered and covered with baking paper. Bake at 180°C for 30-35 minutes, then let it cool in the tray.
For the cheese cream
- Mix the soft butter with the sugar and the vanilla, until it becomes creamy.
- Add the cream cheese and keep mixing on low speed, until the cream cheese is completely incorporated in the butter mixture.
For the Fanta Jelly
- In a medium sauce pan, using a whisk, mix 100 ml Fanta juice with the pudding mixes.
- Add the sugar, mix for 1-2 minutes, then turn on the stove heat and add the remaining Fanta juice.
- Stir on medium heat until the mixture starts to boil. Continue stirring until the mixture thickens and looks translucent.
- Turn off the heat and put a layer of cling film directly over the surface of the Fanta jelly. This way, no crust will form on its surface.
- The jelly should be slightly warm when you pour it on the rest of the cake. Don’t pour it when it’s hot!
Assembly and serving
- On the chocolate cake, spread the cream cheese and smooth it out.
- Pour the warm Fanta jelly and distribute it evenly on the cake.
- Let the cake cool in the fridge at least 3-4 hours before portioning it. Leaving it in the fridge overnight would be even better.
- Cut the cake with a sharp knife, cleaning it after each using.