This is the “crown jewel” of Central European retro desserts! Known as Fanta rezy, it\u2019s famous for its vibrant orange mirror glaze and the contrast between the dark cocoa sponge and the snowy white cottage cheese (tvaroh) filling.<\/p>\n\n\n\n
It\u2019s soft, fluffy, and the soda in the glaze gives it a unique “tang” that cuts through the sweetness.<\/p>\n\n\n\n
150 g powdered sugar<\/p>\n\n\n\n
100 ml oil<\/p>\n\n\n\n
100 ml warm water<\/p>\n\n\n\n
200 g pastry flour (hladk\u00e1 mouka)<\/p>\n\n\n\n
2 tbsp high-quality cocoa powder<\/p>\n\n\n\n
1 pack (12g) baking powder<\/p>\n\n\n\n
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\u00b0C for about 20\u201325 minutes. Let it cool completely.<\/p>\n\n\n\n
250 g butter (softened)<\/p>\n\n\n\n
150 g powdered sugar<\/p>\n\n\n\n
Optional: A few drops of vanilla extract or lemon zest.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
1 pack (40g) Vanilla pudding powder (the kind you cook)<\/p>\n\n\n\n
2 tbsp granulated sugar<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Perfect Contrast: The bitterness of the cocoa, the creaminess of the cheese, and the citrusy glaze create a 3-layer masterpiece.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
The Wait: This cake is 100% better the next day once the sponge soaks up a little moisture from the filling.<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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