Dukan Cake Snow White
Dukan Cake Snow White I decided to make this cake after craving something refreshing and slightly tangy at the end of the week, while still being able to enjoy it during my Dukan diet days. I've already made it several times because the layers turn out light, and the lemon cream is just perfect when you feel the need for something different from the usual diet snacks. What I love most is that it's not complicated; you just need to get organized a bit with baking the layers. Quick Info Total time: about 1 hour and 30 minutes (plus cooling time for the cream) Preparation time: 25 minutes Baking time: approx. 10 minutes for each layer (3 layers, can be baked one at a time) Servings: 10-12 slices Difficulty: medium Recipe type: diet dessert, adapted for the Dukan diet (cruise, consolidation, stabilization) Ingredients Cake (for 3 layers, round pan 26 cm): 4 eggs 1 packet of vanilla pudding (or lemon) 8 tablespoons skimmed milk powder 2 tablespoons 0.1% fat yogurt 4-5 tablespoons powdered sweetener (or to taste) lemon essence (only if using vanilla pudding) 1 packet of baking powder a pinch of salt Cream: 2 packets of vanilla pudding (or lemon) 700 ml 0.1% fat milk 3-4 tablespoons powdered sweetener (or to taste) 1 teaspoon lemon essence zest from half a lemon 1 teaspoon lemon juice For decoration (optional): 1 vanilla wafer Sly, crushed Instructions 1. Start by making the cream so it has time to cool while the layers bake. Heat the milk in a small saucepan over low heat. In a separate bowl, mix the two packets of pudding with 3-4 tablespoons of powdered sweetener and a few tablespoons of the 700 ml of milk, just enough to form a smooth paste. Allow the remaining milk to heat up, then pour the pudding mixture over it, whisking continuously. The cream thickens quite quickly, so keep an eye on it. Once it has thickened, remove it from the heat and add the lemon essence, lemon zest, and lemon juice. Mix well, then let it cool with plastic wrap touching the surface to prevent a crust from forming. 2. For the layers: separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, mix the yolks with the sweetener, yogurt, pudding packet, baking powder, and lemon essence (if using vanilla pudding). Once the mixture is smooth, gently fold in the egg white foam using a spatula or spoon. Then, gradually add the milk powder while mixing lightly. The batter will be slightly thick, but not too stiff. 3. Divide the batter into 3 equal parts. Bake 3 thin layers, one at a time, in a round pan (26 cm diameter) lined with parchment paper. Spread the batter evenly with a spoon. Each layer should bake for a maximum of 10 minutes at low heat; check them, as they may bake faster and should not brown too much. The layers should be just baked and not completely dry. Remove them to a wire rack to cool. 4. Assembly: on a serving platter, place the first layer, then spread a layer of cooled cream. Follow with the second layer, more cream, and then the last layer, topping it with the remaining cream on the top and sides. If you have diet wafers, crush them and sprinkle over the cake. Refrigerate for at least a few hours, ideally overnight, to soften the layers. Why I make this recipe often This cake satisfies dessert cravings while on a diet, is made without complicated ingredients, and doesn't require excessive beating. The cream is refreshing, and the layers soften nicely if left overnight in the fridge. Plus, it doesn’t take much time in the kitchen, and you can easily adjust the amount of sweetener. Tips and Variations Tips The layers bake quickly, so check them at 8-10 minutes – they should not dry out or brown too much. Lemon essence enhances the flavor of the cream if you use vanilla pudding, but it’s not necessary for lemon pudding. For the cream, use a whisk to avoid lumps. Substitutions Vanilla pudding can be swapped for lemon pudding (in which case there’s no need for additional lemon essence/zest). The skimmed yogurt can be replaced with fat-free skyr if available. The powdered sweetener can be adjusted to taste or based on what you have at home, but the powder dissolves better. Variations You can give it a slightly different flavor by using orange essence or a little grated orange zest in the cream. If you prefer, it can be assembled in a square pan or as a cake, not necessarily as a round cake. Serving Ideas It cuts better after sitting in the fridge overnight. It pairs well with a topping of fat-free yogurt or extra grated lemon zest. Without decoration, it remains 100% compatible with the Dukan diet. Frequently Asked Questions Can the cake be made without milk powder? No, in this recipe, the milk powder adds volume and consistency to the layers, and cannot be omitted. What can I substitute for the pudding in the cream? You can use unsweetened vanilla or lemon pudding; do not use plain starch as it will lack flavor. The layers are not soft – what did I do wrong? Most likely, the cake did not chill long enough, or the layers were overbaked and became too hard. Let the cake sit in the fridge overnight. Can it be frozen? I do not recommend it, as the pudding cream changes texture when frozen. What do I do if I don’t have a round pan? You can bake the layers in a rectangular pan or on parchment paper, then cut them as desired. Nutritional Values Estimate for one slice (out of 12): Calories: approximately 90-110 kcal Protein: 9-10g Carbohydrates: 7-9g (from pudding and milk powder) Fats: 2-3g (mainly from eggs) Values may vary depending on the exact type of pudding and sweetener used, but it remains a low-fat, low-carb dessert suitable for the Dukan diet. Storage and Reheating The cake keeps well in the fridge, covered, for 2-3 days. The layers become softer after the first day. I do not recommend reheating; it is best served cold, straight from the fridge. If there is leftover cream, it can be served separately as a quick dessert.
Preparation
First, we prepare the cream: We heat the milk over low heat, and in a separate bowl, we mix the pudding powder with 3-4 tablespoons of powdered sweetener and a few tablespoons of milk. We pour this mixture over the hot milk and whisk until it thickens. We turn off the heat and add the lemon juice, zest, and essence, mix, and let it cool. For the sponge: We separate the egg whites from the yolks, and beat the egg whites with a pinch of salt until foamy. In another bowl, we add the yolks and mix them with the sweetener, yogurt, pudding mixed with baking powder, and lemon essence. We fold in the beaten egg whites and gradually add the powdered milk while mixing with a spoon until homogeneous. We divide the mixture into 3 equal parts and bake 3 layers. Each layer will be left for a maximum of 10 minutes or even less (depending on the oven) over low heat. Assembly: We place the first layer on a platter, add a layer of cream, continue with the second layer and another layer of cream, and finish with the last layer and another layer of cream. We decorate with crushed wafer.
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