Fantakuchen Fanta Cake A Popular German Cake Made With Fanta Food

FANTAKUCHEN (FANTA CAKE) A POPULAR GERMAN CAKE MADE WITH FANTA!

Steps:

• For the cake: mix together the eggs, sugar, vanilla and oil. Add flour and then Fanta and mix well. At the end, mix in the baking soda then turn immediately into an ungreased 9 X 13 inch pan. Bake at 350°F for 30-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool.
• For icing: Whip cream until stiff and then fold in the soured cream and powdered sugar and "Whip it"/"Sahnesteif". Put peaches on the cake and then top with the icing. Serve chilled.
• Note: People in the United States should NOT be looking for "Sahnesteif", they should be looking for "Whip it". If you're in a German speaking country - you should be looking for "Sahnesteif" not "Whip it". No matter if you are in America or Europe - it's in the baking aisle and "Whip it"/"Sahnesteif" is ALWAYS in a blue envelope right next to the yellow envelopes of Vanilla Sugar. If your store doesn't sell it - you can always buy it off the internet.

FLAG LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line with parchment rounds and butter parchment. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
• With a mixer on medium speed, beat butter until softened, 2 minutes. Add sugar; continue beating until pale and fluffy, 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Reduce speed to low and slowly add flour mixture in 2 batches, alternating with buttermilk and beginning and ending with flour mixture; beat just until incorporated.
• Divide batter evenly between prepared pans. Bake, rotating halfway through, until cakes are golden brown and a tester inserted into centers comes out clean, 35 to 45 minutes. Transfer pans to a wire rack; let cool 15 minutes. Turn out cakes onto racks and let cool completely.
• In a bowl, combine strawberries with strawberry jam. In another bowl, combine blueberries with blueberry jam.
• With a large serrated knife, trim cake tops level; split each cake in half horizontally. Fill a small pastry bag with 1/2 cup buttercream; cut a 1/4-inch tip. Transfer one layer to a cake stand or platter. Pipe a circle of buttercream around outside of cake (to keep blueberry mixture from spreading out), then spread blueberry mixture evenly inside circle. Place another cake layer on top; spread evenly with 1 cup buttercream. Place a third cake layer on top; pipe a circle of buttercream around outside of the cake, then spread strawberry mixture evenly inside circle. Place remaining cake layer on top. Spread buttercream over top and sides of cake to form a crumb coat; refrigerate until firm, about 30 minutes. Spread remaining buttercream over top and sides of cake, using an offset spatula to smooth sides and create swirls on top.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
• Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

GERMAN APPLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. tube pan. Combine the first 3 ingredients; set aside. , In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well. , Pour half of the batter into prepared pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon mixture. , Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Cool 1 hour before removing from pan. Cool, apple side up, on a wire rack. If desired, sprinkle with confectioners' sugar.

FLAG CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on tray. Frost top and sides of cake with frosting.
• For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.

GERMAN CHOCOLATE CAKE

Steps:

• Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
• Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
• Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
• On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
• Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
• Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
• Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
• In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
• Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.