Dukan Cake with Cream Cheese and Berries

Name: Dukan Cake with Cream Cheese and Berries - Mirabela G.
Ingredients: Base (26 cm tray): 4 eggs; 4 tablespoons of oat bran; 2 tablespoons of starch; 5 tablespoons of powdered sweetener; 2 teaspoons of defatted cocoa; 1 packet of baking powder. Syrup: 100 ml of skim milk; sweetener to taste; vanilla essence. Cheese cream: 5 egg whites; 750 g of fat; free cheese; 8 tablespoons of sweetener or to taste; 1 vial of vanilla essence; 1 packet of gelatin; 10 tablespoons of skim milk. Berry topping: approximately 450; 500 g of berries; 1 packet of red jelly powder Dr. Oetker; 250 ml of water; sweetener to taste.

Dessert - Dukan Cake with Cream Cheese and Berries by Mirabela G. - Recipia

I started making this Dukan cake with cream cheese and berries one afternoon when I was in the mood for something refreshing, but I wanted it to be as easy to integrate into my daily diet as possible. I used my 26 cm round pan, because at this size the cream comes out quite high without needing to double the quantities. The recipe does not require complicated ingredients; most are at hand if you have already made Dukan desserts. I used frozen berries and let them drain beforehand. Quick Info Total time: about 4-5 hours (including cooling) Preparation: around 40-50 minutes (including mixing, baking, preparing the cream and topping) Baking base: 20-25 minutes on low heat Servings: 12-14 slices (26 cm pan) Difficulty: medium, especially with the assembly and gelatin part Recipe type: Dukan dessert, suitable for festive days or when you want something light Ingredients For the base (26 cm round pan): 4 eggs 4 tablespoons oat bran 2 tablespoons cornstarch 5 tablespoons powdered sweetener (or to taste) 2 teaspoons unsweetened cocoa powder 1 packet baking powder Syrup: 100 ml skim milk sweetener to taste vanilla essence Cream: 5 egg whites 750 g low-fat cheese (as fine as possible) 8 tablespoons powdered sweetener (or to taste) 1 vial vanilla essence 1 packet gelatin 10 tablespoons skim milk Berry topping: 450-500 g berries (fresh or frozen, well drained) 1 packet red jelly (Dr. Oetker) 250 ml water sweetener to taste Preparation method 1. The base Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Add the yolks one at a time, mixing on low speed until incorporated. Mix the oat bran with the baking powder, cornstarch, cocoa, and sweetener. Fold this dry mixture into the eggs using a spoon, with wide movements, until everything is homogeneous. Do not overmix, just enough to eliminate any traces of flour. Line the pan with parchment paper. Pour the mixture and level it. Place in the preheated oven on low heat for 20-25 minutes. Check at the end with a toothpick – if it comes out clean, the base is ready. Remove it and let it cool completely, either in the pan or on a rack. 2. The syrup In a bowl, mix the skim milk with the sweetener and a few drops of vanilla essence. Place the cooled base back in the removable wall pan lined with plastic wrap. Poke the base in several places with a toothpick and pour the syrup over the entire surface so that it soaks as evenly as possible. 3. The cream cheese Soak the gelatin in 100 ml of cold water – let it sit for a few minutes until it swells. In the meantime, mix the cheese with the sweetener and vanilla essence in a larger bowl. Heat the milk (do not boil it) and dissolve the soaked gelatin in it. If there are granules left, heat it gently and mix well. Gradually pour the milk with gelatin over the cream cheese and mix until smooth. Beat the egg whites until stiff and gradually add them to the cream cheese, folding gently without losing all the air. Pour the cream over the base, level it, and place the cake in the refrigerator for at least an hour to set. 4. Berry topping When the cream has set well, sprinkle the berries evenly over it. Prepare the jelly according to the instructions on the packet: usually, you mix the packet with sweetener and 250 ml of cold water, then heat until just before boiling and pour over the berries while still fluid. Put the cake back in the fridge for 2-3 hours to stabilize perfectly and be easy to slice. Why I make this recipe often It is one of the few diet cakes that doesn’t turn out bland or dry, especially due to the light cream and the tangy fruit layer. It slices beautifully and keeps well in the fridge for a few days, which matters if you don’t want to cook daily. Tips and variations Tips If using frozen berries, drain them well beforehand, otherwise they will release water over the cream. The cream will not set if the milk with gelatin is too cold or not fully dissolved. Mix well. If the base seems too dry after baking, let it soak longer in the pan. Substitutions You can use liquid sweetener, but for the base or cream, I prefer powder for a finer texture. Cornstarch can be replaced with cornstarch or possibly the same amount of skimmed milk powder. Variations Instead of mixed berries, you can use just one type (blueberries or raspberries). You can add some red currants for appearance. The base can be made only from egg whites if you want it to be even lighter, but the texture will be slightly different. Serving ideas It is served cold, straight from the fridge. For clean slices, hold the knife under hot water beforehand. You can decorate the slices with a bit of whipped low-fat cheese for appearance. Frequently asked questions 1. Can I use regular cottage cheese instead of low-fat cheese? Yes, but the fat content will be higher, and the texture slightly heavier. If using grainy cheese, mash it first so there are no lumps. 2. What can I do if the cream didn’t set? It is possible that the gelatin was not hydrated or dissolved correctly. You can try putting the cake in the freezer for 30 minutes, but generally, the problem is with mixing. 3. Can I make the base with whole wheat flour instead of oat bran? Not for the Dukan diet, but technically it works. However, it will change the structure and increase the carbohydrate count. 4. Can I skip the jelly layer? Yes, the cake holds up even without it, just with the fruit on top. In this case, the fruit will release more juice, especially if frozen. 5. Does the cake hold up in the freezer? It does, but the texture of the cream cheese may suffer. I do not recommend freezing for more than a week. Nutritional values Estimate per serving (for 12 slices): 110-140 kcal, protein 12-14 g, carbohydrates 8-12 g, fats 2-3 g. The values are indicative, varying depending on the type of cheese and the actual amount of fruit or sweetener. It is a dessert with a high protein content and low in fats and sugars. Storage and reheating It keeps in the fridge, covered or in a box, for up to 4 days. I do not recommend reheating; it is consumed only cold. It does not retain its texture if kept at room temperature or heated. After 2 days, the fruit on top may release more juice, but the taste remains good.

Dukan Cake with Cream Cheese and Berries

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