Traditional recipes

Desert cake Fanta

Desert cake Fanta

Countertop: Separate eggs. Whisk the egg whites with a pinch of salt. It is set aside.

Separately, the yolks are mixed with the sugar until they double in volume and light in color. Pour the oil into a thin wire and mix at low speed. Mix flour, cocoa and baking powder. Pour over the yolks and mix well until incorporated. Over this composition put the egg whites in 2-3 rounds, incorporating them with a spatula. Pour the mixture into a round tray lined with baking paper. Place in the preheated oven at 180 degrees C, for about 35-40 minutes. The toothpick test is done.

When ready, remove from the oven, leave for 5 minutes, then place on a grill to cool. After it has cooled well, cut it in half horizontally.

Cream: Mix the cheese with the powdered sugar, grated orange peel and the drops of orange oil. Pour the liquid cream in 2 portions and mix until it becomes more consistent. It is set aside.

Place the ring from the shape in which the countertop was baked on a plate, put a food foil and place the first countertop. Pour half of the amount of cheese, level and place the second top. Put the rest of the cream and level it.

Put the pudding powder, sugar and juice in a saucepan. Mix with a whisk and put on low heat. Leave until it thickens, stirring constantly. Allow to cool for 1 minute, then pour over the cheese layer. Level nicely and leave to cool, preferably overnight.

The next day, take the cake out of the fridge, remove the ring, then the food foil.

Good appetite!