Dukan appetizer cake

Name: Dukan appetizer cake - Ilinca K.
Ingredients: 4 eggs; 2 tablespoons of wheat bran; 1 tablespoon of wheat bran; 100 g of skimmed cheese; 1 tomato; 1 bunch of parsley; salt; pepper; oregano; basil; 1 teaspoon of baking powder

Appetizers - Dukan appetizer cake by Ilinca K. - Recipia

The Dukan appetizer cake is prepared quickly and is suitable for a light meal, especially when you want something savory instead of a sweet dish. The composition is made from eggs, low-fat cheese, bran, tomato, and herbs, and baking takes about 20 minutes. I let it cool in the mold before cutting it, as this way the slices hold together better and the cake does not break when portioning. Quick info Total time: approximately 30 minutes Preparation time: included in total time; the source does not specify a separate time Baking time: 20 minutes Servings: number not specified; the cake is portioned after cooling Difficulty: easy Recipe type: savory cake, suitable for a Dukan diet Ingredients 4 eggs 2 tablespoons wheat bran 1 tablespoon wheat bran 100 g low-fat cheese 1 tomato 1 bunch of parsley Salt, to taste Pepper, to taste Oregano, to taste Basil, to taste 1 teaspoon baking powder In the original list, there are two separate amounts of wheat bran, one of 2 tablespoons and one of 1 tablespoon. I keep them exactly as they are in the recipe. The tomato and parsley are added to the mixture after the eggs have been prepared. Preparation method 1. Preheat the oven before preparing the mixture. It is important that the mold goes into a preheated oven, as the baking time is short. 2. Separate the eggs. Put the yolks in a large bowl and the egg whites in another clean bowl. 3. Mix the yolks with the low-fat cheese, the 2 tablespoons of wheat bran, the additional tablespoon of bran, and the baking powder. Homogenize the mixture as well as you can. 4. Season with salt, pepper, oregano, and basil. The amount is adjusted to taste, as the cheese can be more or less salty. 5. Beat the egg whites until frothy. Then incorporate them over the yolk and cheese mixture. Add them gradually and mix gently so that the composition remains as airy as possible. 6. Cut the tomato into pieces and chop the parsley. Put them in the bowl and mix until evenly distributed in the dough. 7. Pour the mixture into a silicone loaf pan. There is no need for a special mold if you do not have a silicone one. You can also use another mold lined with baking paper. 8. Place the mold in the preheated oven and bake the cake for 20 minutes. 9. When done, take it out of the oven and let it cool in the mold. After it has cooled, portion it and serve it. The cake is quite easy to prepare, but it is worth not rushing the cooling stage. If you cut it immediately after baking, the slices may come apart more easily. In the mold, it retains its structure better until the temperature drops. Why I make the recipe often I like it because it is prepared in a short time and does not require many ingredients. It is a practical solution when I want a savory dish with eggs and low-fat cheese without spending much time in the kitchen. It can be easily portioned and is more convenient to serve after it has cooled. Additionally, the base of the recipe allows for some simple modifications. If you have red bell pepper or boiled chicken breast, cut into cubes, you can add them to the mixture. Tips Carefully separate the eggs so that the egg whites can be beaten to a froth. After adding them over the yolks, mix gently and do not overwork the mixture. If you use a mold that is not silicone, place baking paper before pouring the batter. This way, the cake will come out more easily after baking. Keep in mind that the tomato contains water. Cut it into pieces without turning it into puree so that the dough does not become unnecessarily soft. Respect the 20 minutes of baking indicated in the recipe and let the cake cool in the mold before portioning. The source does not mention an exact oven temperature, so it cannot be specified without modifying the recipe. Substitutions The silicone loaf pan can be replaced with any other suitable baking pan, as long as it is lined with baking paper. For cheese, the recipe indicates low-fat cheese. No specific type of cheese is mentioned, so it is important to keep a low-fat variant if you follow the recipe in its original form. Variations You can add red bell pepper cut into small pieces. This is added along with the tomato and parsley, before pouring the mixture into the mold. Another option is with boiled chicken breast, cut into cubes. The meat is also added at the end, after the egg whites have been incorporated into the yolk and cheese mixture. For a different taste, you can keep the spices from the basic recipe, namely oregano and basil, adjusting only the amount of salt and pepper. Serving ideas The cake is served after it has cooled and been cut into slices. It can be placed on a plate as an appetizer or consumed as a light meal. It is easier to portion when it is cold or just cooled, as the composition is more stable. Frequently asked questions How long does the Dukan appetizer cake bake? The cake bakes for 20 minutes in the already preheated oven. The recipe does not specify the exact oven temperature. Can I use a different mold than a silicone one? Yes. If you do not have a silicone mold, you can use any other cake mold lined with baking paper. When is the cake cut? After it is taken out of the oven, it is left to cool in the mold. Only then is it portioned and served. Cooling helps the cake stay whole when cutting. Can I add other ingredients? The original recipe mentions red bell pepper and boiled chicken breast, cut into cubes. These are added along with the tomato and parsley. Is it mandatory to use both 2 tablespoons and 1 tablespoon of bran? The ingredient list separately mentions 2 tablespoons of wheat bran and another 1 tablespoon of wheat bran. To keep the original recipe, both amounts are used. Nutritional values The values below are estimates, as the exact type of low-fat cheese is not specified, nor the number of servings. For the entire recipe, the cake may have approximately 400-500 kcal, 35-45 g protein, 20-28 g fat, and 25-35 g carbohydrates. The bran, tomato, and spices contribute to the total carbohydrate amount, while the eggs and cheese provide most of the protein. The values per slice depend on how many portions you cut from the cake. If you divide it into more slices, the caloric intake of one serving will be lower. These figures are indicative, not nutritional values calculated based on exact labels. Storage and reheating The recipe does not specify a storage time or reheating method. After baking, the cake is left to cool in the mold, then portioned and served. Because it contains eggs, cheese, and tomato, it is better to consume it fresh and not left at room temperature for long. If you do not serve it immediately, store it in the refrigerator in a covered container and consume it as soon as possible. It can be eaten cold after portioning; the source does not provide instructions for reheating.

Dukan appetizer cake

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