Smart Cake - Dukan

Name: Smart Cake - Dukan - Catinca J.
Ingredients: Ingredients:; 4 eggs; 5 tablespoons of Stevia or Clio sweetener; 500 ml of skimmed milk; 1 tablespoon of food starch; 4 tablespoons of ground oat bran; 1 box (250 g) of cream cheese with 0.2% Greek yogurt; vanilla essence

Dessert - Smart Cake - Dukan by Catinca J. - Recipia

Smart Dukan Cake I've tested this Dukan version of the "smart cake" several times, especially when I'm craving dessert during my diet days and don't want to spend too much time in the kitchen. The recipe is simple, with no complicated steps, and you don't need hard-to-find ingredients. The result looks like a classic cake: it separates beautifully into layers while baking and is easy to portion once it cools down. It's not a fluffy cake, but rather creamy, somewhat like a baked custard with a light sponge on top. Quick Info Total time: about 1 hour and 30 minutes (including minimum cooling time) Preparation time: about 15-20 minutes, depending on how quickly you work with the mixer Baking time: 1 hour on low heat Servings: 8, depending on how you cut it Difficulty: easy to medium (the hardest part is separating the eggs correctly and not overmixing the egg whites) Recipe type: diet dessert, suitable for the Dukan diet – cruise and consolidation phases Ingredients 4 eggs 5 tablespoons powdered sweetener (Stevia or Clio – heat-resistant) 500 ml skim milk 1 tablespoon cornstarch 4 tablespoons finely ground oat bran 1 package (250 g) Greek yogurt cream cheese, 0.2% fat vanilla extract, to taste Instructions 1. Prepare a heat-resistant baking dish of about 20x20 cm (or a similar shape). Line it with parchment paper to easily remove the cake later. 2. Separate the eggs. Place the egg whites in a clean bowl and beat them until you achieve stiff peaks that hold their shape. 3. In a separate bowl, beat the egg yolks with the sweetener until the mixture lightens in color. Add the cream cheese and mix well until fully combined. 4. Combine the cornstarch with the finely ground oat bran. Gradually incorporate this mixture into the egg yolk mixture, alternating with the skim milk and mixing after each addition. Finally, add the vanilla extract. You will get a very liquid mixture, almost like buttermilk, which may form some foam on the surface. 5. Gently fold the egg whites into this mixture using a spoon, with wide motions to avoid deflating the air. It doesn't need to be perfectly homogeneous; it's fine if there are some traces of egg whites. 6. Pour the mixture into the prepared baking dish. Bake in the preheated oven at low heat for 1 hour. The cake should be lightly browned on top and feel firm to the touch, but still slightly jiggly in the center. 7. Allow the cake to cool completely in the dish, then refrigerate for a few hours (preferably overnight). It will firm up and cut nicely when cold. Why I Make This Recipe Often It's a quick dessert for times when I'm on the Dukan diet or simply want something sweet without sugar and flour. It requires few ingredients and doesn't need complicated techniques. It keeps well in the fridge, and you can eat it the next day without changing its texture. Tips and Variations Tips - The egg whites must be beaten stiffly; otherwise, the airy layer on top won't form during baking. - The cream cheese should be as smooth as possible, not grainy – it blends better. - The sweetener must be suitable for baking (Stevia, Clio, or another heat-stable option). - Use finely ground oat bran for a texture that closely resembles the original. Substitutions - If you don't have Greek yogurt cream cheese, you can use a low-fat cream cheese, but it should be unsalted and as neutral in taste as possible. - Oat bran cannot be substituted if you want to stick to the Dukan diet, but for other diets, you might try psyllium husk. - Skim milk can be replaced with 1.5% milk if you're not strictly on Dukan. Variations - You can add lemon or orange zest for flavor, but don't change the basic proportions. - For a more intense vanilla flavor, increase the amount of extract. - If you're not strictly following the diet, add a teaspoon of cocoa powder to the oat bran and cornstarch mixture for a subtly colored layer. Serving Ideas - Cut into cubes directly from the dish after it has cooled completely. - It can be served plain or with a spoonful of Greek yogurt on the side. - For presentation, you can sprinkle a dusting of powdered cinnamon on top, but only if it's allowed in your diet phase. Frequently Asked Questions 1. Why does the cake remain soft in the center? A creamy texture in the center is normal. If it hasn't set at all, it probably didn't bake long enough, or the oven was too cool. 2. Can I use a different type of sweetener? You can use any heat-resistant sweetener, but adjust the amount to taste – some types are sweeter than others. 3. Can the cake be frozen? I do not recommend freezing it, as the texture changes and it may become watery upon thawing. 4. If I don't have finely ground oat bran, can I use granulated? You can, but the texture will be more rustic and slightly grainy. Ideally, you should grind it beforehand. 5. Is it necessary to refrigerate it? Yes, it cuts better and gains consistency only after a few hours in the cold. Nutritional Values Approximately, one serving has about 80-100 kcal, with roughly: - Protein: 7-8 g per serving - Carbohydrates: 4-6 g - Fat: under 3 g (if you stick to low-fat ingredients) Values may vary depending on the cream cheese and type of milk used. It's a low-calorie cake with quite a bit of protein for a dessert. Storage and Reheating Store in the fridge, covered, for 2-3 days without issues. It should not be reheated in the microwave – consume it cold, like a baked custard. If there are leftovers, a slice taken from the fridge is just as good the next day.

Smart Cake - Dukan

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