Diet cake bird's milk
8 servings
150 minutes
Dietary 'Bird's Milk' cake is a delicate treat that combines tender biscuit, airy soufflé, and a thin chocolate glaze. This recipe emerged as a light alternative to the classic dessert, allowing enjoyment of the favorite flavor without extra calories. The protein soufflé with a cottage cheese base makes it especially tender, while citrus notes add freshness. The cocoa-based chocolate glaze completes the harmony of taste, adding depth and richness. Perfect for those who watch their diet but are not ready to give up sweet pleasures. This cake will adorn any festive table and, due to its softness and lightness, will become the favorite dessert of the whole family.
1
For the sponge cake: whip 3 egg whites until peaks form.
- Egg white: 3 pieces
2
Add soft cottage cheese, starch, baking powder, vanillin, orange and lemon juice, and sugar to taste to the 3 yolks, and mix well.
- Soft curd cheese: 2 tablespoons
- Cornstarch: 2 tablespoons
- Vanillin: to taste
- Freshly squeezed orange juice: 0.5 tablespoon
- Lemon juice: 0.5 tablespoon
- Sugar substitute: to taste
3
Carefully mix the protein mass into the yolk, taste it, and if necessary, add more sugar substitute, and if desired, enhance the citrus notes with a little more orange and/or lemon juice.
- Sugar substitute: to taste
- Freshly squeezed orange juice: 0.5 tablespoon
- Lemon juice: 0.5 tablespoon
4
Bake in a preheated oven at 180° for 12 minutes (check for readiness) and leave the sponge to cool in the mold.
5
For the soufflé: soak 2 tablespoons of gelatin in 125 ml of milk (0.5 cup) until it swells.
- Gelatin: 2.5 tablespoons
- Milk: 270 ml
6
Whip the egg whites to peaks, then add lemon acid and gently mix.
- Egg white: 3 pieces
- Citric acid: 0.8 teaspoon
7
Dissolve the swollen gelatin over low heat (do not boil), and let it cool.
8
Add sugar and vanillin to the regular cottage cheese and mix well.
- Curd cheese (tvorog): 200 g
- Sugar substitute: to taste
- Vanillin: to taste
9
Pour in the cooled gelatin and whip until smooth and homogeneous, ensuring no cottage cheese lumps remain (I first whipped with a mixer, then transferred to a blender).
10
Put the cottage cheese mixture in the refrigerator for 5 minutes.
11
Whip the chilled mixture with a mixer until its volume doubles (many small bubbles should appear).
12
Carefully add the egg whites, taste, and add more sugar if needed.
13
Spread the soufflé over the biscuit in the baking mold and place it in the refrigerator to set for about 40 minutes.
14
For the glaze: soak 2 tsp of gelatin in 3 tablespoons of milk until it swells.
- Gelatin: 2.5 tablespoons
- Milk: 270 ml
15
Mix 125 ml of milk with cocoa and sugar substitute, bring to a boil over medium heat, and let cool.
- Milk: 270 ml
- Cocoa powder: 4 teaspoons
- Sugar substitute: to taste
16
Dissolve the swollen gelatin over low heat (do not boil), pour it into the brewed cocoa, mix well, let it cool, and pour as a third layer over the soufflé in the same mold. Place back in the refrigerator until set.
