Cottage cheese and poppy seed diet cake
4 servings
60 minutes
Cottage cheese and poppy diet cake is a light and exquisite dessert that combines the airiness of cottage cheese cream with the delicate texture of poppy layers. This recipe originates from European cuisine, where natural ingredients and harmony of flavors are valued. Thanks to oat bran and poppy seeds, the cake acquires an interesting structure and a pleasant nutty hue. Lemon zest adds freshness, while the cottage cheese cream makes it tender and rich. This dessert is perfect for those who watch their diet but do not want to give up pleasure. Its chilled texture makes it especially enjoyable in hot weather, while the thin layers of cake and cream create a rich and complex flavor. The cake should be chilled before serving to fully reveal its taste.
1
Whisk three eggs and three egg whites for 5 minutes until thick foam forms.
- Chicken egg: 6 pieces
2
Mix the poppy and bran, then add to the eggs and stir. Add the sweetener and mix.
- Poppy: 30 g
- Oat bran: 6 tablespoons
- Fructose: to taste
3
Pour the mixture onto a small baking tray lined with parchment paper and spread it out. Place it in the preheated oven at 200 degrees for 7-8 minutes.
4
Take a glass of milk, 2 yolks, mix until smooth, place on low heat while stirring constantly.
- Milk 1%: 1 glass
- Chicken egg: 6 pieces
5
Grate the lemon zest, squeeze the lemon juice, add to the cream while stirring continuously. Cook for 10 minutes. Let the cream and layers cool a bit.
- Lemon: to taste
6
Blend the low-fat cottage cheese, add cream and sweetener. Whip until it reaches a sour cream consistency.
- Low-fat cottage cheese: 300 g
- Fructose: to taste
7
Cut the dough into pieces and generously spread with cream. Decorate. Place in the refrigerator overnight.