This is the “crown jewel” of Central European retro desserts! Known as Fanta rezy, it’s famous for its vibrant orange mirror glaze and the contrast between the dark cocoa sponge and the snowy white cottage cheese (tvaroh) filling.
It’s soft, fluffy, and the soda in the glaze gives it a unique “tang” that cuts through the sweetness.
- The Fluffy Cocoa Sponge
5 eggs (separated)
150 g powdered sugar
100 ml oil
100 ml warm water
200 g pastry flour (hladká mouka)
2 tbsp high-quality cocoa powder
1 pack (12g) baking powder
Method: Whip the egg whites into stiff peaks. In a separate bowl, cream the yolks with sugar, then add oil, water, and the dry ingredients. Gently fold in the egg whites. Bake at 180°C for about 20–25 minutes. Let it cool completely.
- The Delicate Cottage Cheese Filling
500 g soft cottage cheese (tvaroh in a foil wrap is better than the watery tub version)
250 g butter (softened)
150 g powdered sugar
Optional: A few drops of vanilla extract or lemon zest.
Method: Beat the butter with sugar until pale and fluffy. Gradually whisk in the cottage cheese. Spread this thick, creamy layer evenly over the cooled sponge. Pro tip: Put it in the fridge for 30 minutes to set before adding the glaze.
- The “Fanta” Mirror Glaze
500 ml Fanta (or any orange soda)
1 pack (40g) Vanilla pudding powder (the kind you cook)
2 tbsp granulated sugar
Method: Mix the pudding powder and sugar into the cold Fanta. Cook it over medium heat, stirring constantly, until it thickens into a translucent orange “jelly.”
Important: Let the glaze cool down slightly (it should be lukewarm, not hot!) before pouring it over the cheese layer, otherwise the filling will melt.
Why this recipe is a “Genius Hack”:
The Fizz Factor: The carbonation in the soda makes the glaze incredibly clear and gives it a slight effervescence.
Perfect Contrast: The bitterness of the cocoa, the creaminess of the cheese, and the citrusy glaze create a 3-layer masterpiece.
Tips for Success
No “Skin” on Glaze: While the pudding is cooling, stir it occasionally or cover the surface with plastic wrap to prevent a skin from forming.
The Wait: This cake is 100% better the next day once the sponge soaks up a little moisture from the filling.
Visual Trick: If you want the orange color to really “pop” for your guests, add a tiny drop of orange food coloring or a teaspoon of orange zest to the pudding glaze.