Carrot and Ricotta Cake - Dukan

Name: Carrot and Ricotta Cake - Dukan
Ingredients: -3 eggs -3 tablespoons powdered sweetener -1 container Activia yogurt 0.1% -2 tablespoons cornstarch -4 tablespoons finely ground oat bran -1 large grated carrot -1 teaspoon ground

Dessert - Carrot and Ricotta Cake - Dukan by Coralia L. - Recipia

Carrot and Ricotta Cake is a chilled dessert with a slightly moist base flavored with cinnamon. The base is simply baked from egg whites, whole eggs, carrots, oat bran, and starch, while a smooth ricotta, yogurt, and cream cheese mixture is spread on top. It needs at least two hours in the refrigerator for the cream layer to set enough to be sliced. QUICK INFO Preparation time: not specified exactly; includes preparation of the base, the cream, and hydrating the gelatin Baking time: approximately 30 minutes Cooling time: minimum 2 hours Total time: at least 2 hours and 30 minutes, excluding actual preparation time Servings: unspecified number, depending on how the cake is sliced Difficulty: easy Recipe type: chilled dessert with carrot and ricotta, suitable for the Dukan diet INGREDIENTS For the base 3 eggs 3 tablespoons of powdered sweetener 1 container of Activia yogurt 0.1% 2 tablespoons of food starch 4 tablespoons of finely ground oat bran 1 large carrot, grated 1 teaspoon of ground cinnamon 1 teaspoon of baking powder For the cream 500 g of low-fat ricotta 500 g of low-fat yogurt 250 g of Greek yogurt cream cheese 1 packet of gelatin, hydrated in a little skim milk 6 tablespoons of sweetener or to taste vanilla or lemon essence PREPARATION METHOD 1. Prepare the base mixture Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them until frothy. Gradually add the powdered sweetener and continue mixing until you achieve a shiny, stiff meringue. 2. Incorporate the wet ingredients Add the yolks and yogurt to the beaten egg whites. Gently mix to keep the mixture as airy as possible. Next, add the grated carrot. If the carrot is very juicy, it’s good to drain it slightly beforehand to prevent the base from becoming too wet. In the original recipe, the base is already slightly moist, so there’s no need to completely eliminate the moisture from the carrot. 3. Add the dry ingredients Mix the starch with the finely ground oat bran and baking powder. Fold this mixture into the batter using a spatula. Finally, add the cinnamon and mix until the ingredients are evenly distributed. There’s no need to overmix. It’s sufficient for the batter to be homogeneous, without visible areas of starch or bran. 4. Bake the base Pour the mixture into a cake pan lined with parchment paper. Bake in a preheated oven at low heat for about 30 minutes. The time may vary slightly depending on the oven, but the base should be baked and have a slightly moist texture, not dry. After baking, let it cool. The base should remain in the cake pan, as the cream will be poured directly over it. 5. Hydrate the gelatin Place the gelatin in a little skim milk and let it hydrate. The amount of milk is not specified in the original recipe, so use just enough to hydrate the gelatin. Once hydrated, heat the gelatin until it melts. It’s important not to boil it, as this can compromise its gelling properties. 6. Prepare the cream In a large bowl, mix the low-fat ricotta with the low-fat yogurt and Greek yogurt cream cheese. Add the sweetener and adjust the taste, using up to 6 tablespoons or less, according to preference. Flavor the cream with vanilla or lemon essence. Mix until you achieve a uniform consistency. 7. Incorporate the gelatin Pour the melted gelatin into the cream cheese mixture and mix well to distribute it throughout the composition. The gelatin helps the cream to set after cooling and allows it to be cut without running. 8. Assemble the cake Pour the cream over the cooled base, which remains in the cake pan. Smooth the surface slightly and place the cake in the refrigerator for a minimum of two hours. The cake can be sliced once the cream has set. If cut too soon, the ricotta and yogurt layer may still be soft. WHY I MAKE THIS RECIPE OFTEN It’s a simple cake, with no added sugar, and the base is quick to prepare. The carrot and cinnamon provide flavor without the need for other aromatic ingredients, and the cream is light enough for a chilled dessert. I also like that it can be prepared in advance. After chilling in the refrigerator, the cream acquires a firmer texture while the base remains slightly moist. It’s especially useful when I want a dessert ready before serving, without complicated decorations or finishes. TIPS AND VARIATIONS Tips Use egg whites beaten to a stiff consistency, as they contribute to the structure of the base. If the meringue is too soft, the mixture will be less airy. Mix the dry ingredients with a spatula; do not insist with the mixer after adding the egg whites. This way, the mixture retains its volume better. The base should be allowed to cool before adding the cream. If it’s still hot, it can soften the cream, and the gelatin won’t work as well. Do not boil the gelatin. This is one of the important steps for the cream layer to set after cooling. Keep the cake in the cake pan until the cream is completely set. The pan supports the top layer and helps achieve cleaner slices. Substitutions Vanilla essence can be replaced with lemon essence, depending on the desired flavor. The recipe allows for both options. The sweetener can be adjusted to taste. The amount mentioned for the cream is 6 tablespoons, but this doesn’t have to be used entirely if the chosen sweetener is more concentrated. For this recipe, the dairy ingredients are important for the texture of the cream. Ricotta, yogurt, and cream cheese should not be replaced without considering the final consistency, as their proportions contribute to the firmness of the top layer. Variations You can use vanilla essence for a milder flavor or lemon essence for a fresher taste. Cinnamon remains in the carrot base, where it naturally complements the flavor of the vegetable. The recipe can be made with a thicker or thinner cream layer simply by using a cake pan of a different size, but the baking time of the base may vary. The source does not specify the size of the pan, so it’s safer to monitor the consistency of the base rather than automatically adjusting the time. Serving ideas Serve the cake chilled, after the cream has set. It can be cut directly from the cake pan into suitable dessert slices. For a simple appearance, it can be left with a smooth surface, without additional toppings. The cinnamon flavor from the base and the chosen essence for the cream are sufficient. FREQUENTLY ASKED QUESTIONS 1. Why should the base be kept in the cake pan? The base must remain in the pan because the cream is poured directly over it and is fluid before cooling. The pan supports the mixture until the gelatin takes effect and the cream sets. 2. Can I put the cream over a still hot base? It is not recommended. The base should be allowed to cool before assembly. Heat can affect the consistency of the cream and delay its setting. 3. How long should the cake stay in the refrigerator? The minimum indicated time is two hours. During this time, the cream should set enough for slicing. If it is still soft after two hours, it can be left to chill longer. 4. Can I boil the gelatin to melt it faster? No. The gelatin melts but should not be boiled. The recipe specifies that boiling can affect its properties. 5. What flavor is more suitable for the cream? You can use either vanilla or lemon essence. Vanilla keeps the flavor milder, while lemon adds a fresher note. Both options are provided in the recipe. NUTRITIONAL VALUES The values below are only estimates. They cannot be accurately calculated from the provided information, as the brand and nutritional values of the dairy products, the exact amount of milk used for the gelatin, the type of cream cheese, or the number of servings are not specified. For a slice of a cake divided into approximately 10 servings, the estimated values are: Calories: approximately 110-150 kcal Protein: approximately 8-10 g Carbohydrates: approximately 10-14 g Fat: approximately 3-5 g These values assume the use of a low-calorie sweetener and low-fat or reduced-fat dairy products. Actual values may vary significantly depending on the ricotta, yogurt, and cream cheese used. STORAGE AND REHEATING Store the cake in the refrigerator, in the cake pan, until the cream is well set and can be sliced. Being a dessert with ricotta, yogurt, cream cheese, and gelatin, it should not be kept at room temperature longer than necessary for serving. The cake is not intended for reheating. It is served cold, directly from the refrigerator. The gelatin and dairy-based cream do not retain the same texture if heated.

Ingredients

-3 eggs -3 tablespoons powdered sweetener -1 container Activia yogurt 0.1% -2 tablespoons cornstarch -4 tablespoons finely ground oat bran -1 large grated carrot -1 teaspoon ground

Carrot and Ricotta Cake - Dukan

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