Smart Cake-Dukan

Name: Smart Cake-Dukan
Ingredients: 4 eggs; 4 tablespoons of oat bran; 500 ml of skim milk; 1 tablespoon of cornstarch; 2 packs (250 g) of Philadelphia light cream cheese; 3-4 tablespoons of Clio sweetener; vanilla essence

Dessert - Smart Cake-Dukan by Evelina L. - Recipia

Dukan Smart Cake This is the kind of cake I usually turn to when I crave something sweet but don’t want to ruin my diet. There have been a few times when I promised to take a break from desserts, but it didn’t last long. I found the recipe from Criss and adapted it a bit, especially regarding the amount of sweetener, so it suits my taste and isn’t too sweet. I make it from time to time, especially when I want a quick dessert without complicated ingredients. Quick Info Total time: about 1 hour and 20 minutes (including cooling, more) Preparation time: 15-20 minutes Baking time: about 1 hour on low heat Servings: 8-10 slices Difficulty: easy Recipe type: diet dessert, adapted for Dukan Ingredients 4 eggs 4 tablespoons oat bran (I quickly grind them with a grinder) 500 ml skimmed milk 1 tablespoon cornstarch 2 packages of Philadelphia light cream cheese (250 g in total) 3-4 tablespoons powdered sweetener (Clio or similar, to taste) vaniilla essence Preparation method 1. I start with the eggs. I separate them – the egg whites into a large bowl, the yolks into another. 2. I beat the egg whites until stiff peaks form. You don’t need a mixer if you have a bit of patience and a good whisk, but I use the mixer for speed. 3. I add the yolks over the cream cheese in one bowl. I add the sweetener and mix everything until it’s homogeneous, not more. Here I also add the vanilla essence. 4. In a small bowl, I mix the bran with the cornstarch. I grind them in the coffee grinder beforehand to make them finer. I pour them over the cream cheese with the yolks. 5. I add the milk. I mix again with the mixer on low speed until the mixture is homogeneous. It will be very liquid, and that’s how it should be. 6. Finally, I gently fold the whipped egg whites into the main mixture. I don’t beat them, just incorporate them lightly with a spoon or a large whisk, so that all the airiness isn’t lost. 7. I line a tray of about 20x25 cm with baking paper. I pour in the mixture. It levels itself because it’s very fluid. 8. I put the tray in the preheated oven on low heat (about 150°C) and leave it for about an hour. When the cake is nicely browned on top and the center doesn’t jiggle obviously, I take it out. 9. I let it cool to room temperature, then put it in the fridge until the next day. Only then does it cut well, and the layers are highlighted. Why I make this recipe often The biggest plus is that it’s easy to prepare, doesn’t require hard-to-find ingredients, and is suitable during periods when I avoid sugar or regular flour. It keeps well in the fridge for several days and satisfies my sweet cravings without feeling like I’ve cheated too much. Tips and variations Tips - The mixture must be very liquid before baking; otherwise, the layers won’t separate. - Finer ground bran gives a more uniform texture. - Don’t open the oven during baking; otherwise, you risk the cake not settling. - Let the cake cool well before cutting, ideally overnight. Substitutions - Philadelphia light can be replaced with any low-fat cream cheese, as long as it’s not salty. - For lactose intolerance, you can try a lactose-free cream cheese and milk. - Cornstarch can also come from corn or potatoes, with no noticeable differences at this quantity. - If you don’t have Clio, use any powdered sweetener that is baking resistant. Variations - You can add a pinch of cinnamon or a little lemon/orange zest for flavor. - A tablespoon of cocoa, for a chocolatey note, slightly changes the color but not the texture. Serving ideas - Cut into small squares, directly from the fridge. - It can be served with a few fresh berries for those who don’t strictly follow Dukan. - It also works plain, as a snack after lunch or dinner. Frequently asked questions 1. Why is the mixture so liquid? It needs to be that way to form layers while baking – one similar to a fluffy base and one creamier. 2. What can I use to grind the bran if I don’t have a grinder? A blender or food processor works too. If you don’t have anything, you can use unground bran, but the final texture will be more rustic. 3. What do I do if the cake doesn’t set in the middle? If it remains too liquid in the middle, it probably didn’t stay in the oven long enough or the temperature was too high/low. Try leaving it in for an extra 10 minutes or adjusting the temperature next time. 4. Can I freeze the cake? I don’t recommend it; the texture won’t be the same after thawing, it becomes watery. 5. Can it be made without cornstarch? The texture will be softer, but if you’re on the Dukan diet and want to avoid cornstarch, you can try omitting it – expect a less “settled” cake. Nutritional values Approximately, for a tray of 8-10 servings: about 90-110 kcal/slice, with 7-9 g protein, 4-5 g carbohydrates (from dairy and bran), fats under 5 g per serving. It depends on exactly what cream cheese and milk you use and how much sweetener you add. The values are indicative. Storage and reheating It keeps in the fridge for 3-4 days, covered. I don’t recommend reheating in the microwave; it’s better cold. If it stays too long at room temperature, it becomes soft and loses its structure. If you want to take it to go, keep it in an airtight container and chilled. That’s it. The cake is made without hassle, with accessible ingredients, and is suitable for periods when you want a sweet without regrets.

Smart Cake-Dukan

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