Lime and Blueberry Cake - Dukan

Name: Lime and Blueberry Cake - Dukan - Blanduzia L.
Ingredients: Base:; 3 eggs; 3 tablespoons Stevia sweetener; 1 box Activia yogurt 0.1%; 1 packet vanilla pudding powder; 4 tablespoons finely ground oat bran; vanilla essence; 1 teaspoon baking powder Lemon Mousse; 2 eggs; 1 packet lemon pudding powder; 3 tablespoons Clio/Stevia powdered sweetener; 500 ml milk 0.1%; 1 packet Dr. Oetker gelatin; lime zest; juice from half a lime Blueberry Cream:; 2 tablespoons frozen blueberries; 2 tablespoons Clio powdered sweetener; 2 boxes Greek yogurt cream 0.2%; 1 box Fagaras cheese 3%; 1 packet gelatin

Dessert - Lime and Blueberry Cake - Dukan by Blanduzia L. - Recipia

The first time I made this cake was when I craved something refreshing, but without sugar and fat. I loved the combination of lime and blueberries, plus the airy mousse texture. I repeated the recipe a few times, with slight adjustments to the order of steps to make it easier for me. It results in a rather light cake with visible layers and does not require complicated ingredients. Quick Info Total time: about 2 hours (includes cooling) Preparation time: 40-50 minutes Baking time: 25 minutes Servings: 8-10 Difficulty: medium Recipe type: cream cake, diet dessert, suitable for the Dukan Diet Ingredients Cake 3 eggs 3 tablespoons Stevia sweetener 1 container Activia yogurt 0.1% 1 packet vanilla pudding powder 4 tablespoons finely ground oat bran 1 teaspoon baking powder vanilla essence Lime Mousse 2 eggs 1 packet lemon-flavored pudding powder 3 tablespoons powdered sweetener (Clio or Stevia) 500 ml milk 0.1% 1 packet Dr. Oetker gelatin lime zest juice from half a lime Blueberry Cream 2 tablespoons frozen blueberries 2 tablespoons Clio powdered sweetener 2 containers Greek yogurt cream cheese 0.2% 1 container Făgăraș cheese 3% 1 packet gelatin Preparation Method 1. Cake 1. Separate the eggs. Beat the egg whites until stiff. When you see they are binding, gradually add the sweetener and continue beating until you have a shiny meringue. 2. Gradually incorporate the yolks, mixing gently with a spatula, not with the mixer. 3. Add the yogurt and mix briefly. 4. Mix the pudding powder, oat bran, and baking powder separately. Pour them over the mixture and mix until homogeneous. 5. Add the vanilla essence at the end. 6. Pour the batter into a cake pan lined with baking paper. 7. Bake in a preheated oven at low heat for about 25 minutes. The cake should set and not stick when tested with a toothpick. 8. Let the cake cool completely in the pan. 2. Lime Mousse 1. Soak the gelatin in a little cold milk. 2. Separate the eggs. Beat the egg whites until very firm. 3. Mix the yolks with the sweetener, pudding powder, lime zest, and the remaining milk. 4. Pour this mixture into a pot over low heat. Stir continuously until it thickens like pudding. The cream should not boil, just thicken. 5. Remove the pot from the heat and add the soaked gelatin. Stir until completely dissolved. Also add the lime juice, and homogenize. 6. Finally, gently fold in the beaten egg whites with wide movements to avoid losing volume. 7. If the cake has cooled, pour the lime cream over it directly in the cake pan. Level it out somewhat. 8. Place the pan in the fridge and let it set until the cream is firm. An hour is usually sufficient. 3. Blueberry Cream 1. Soak the gelatin in the juice released by the frozen blueberries (if not enough, add 1-2 tablespoons of cold water). 2. Pass the blueberries through a sieve. You want a fine puree without skins. 3. In a separate bowl, place the Făgăraș cheese. Blend it well with a hand mixer until creamy. 4. Add the drained cream cheese (it is important that it is not liquid). Mix until you obtain a fine cream. 5. Incorporate the powdered sweetener, blueberry puree, and melted gelatin (either in a water bath or in the microwave, without boiling it). Mix everything very well. 6. Refrigerate the cream for 15-20 minutes to set a little. 7. Place the blueberry cream in a piping bag or a cut bag and decorate the cake after the lime layer has set. If it seems soft, you can wait a little before decorating. 8. Keep the cake in the fridge until both the cake and creams are firm. It cuts best after a few hours. Why I make this recipe often I return to this cake because it is made with simple ingredients, it is refreshing and not too sweet. The cake remains soft, and the lime mousse does not cut. I also like that I can work in stages, without rushing everything. The layers separate nicely, and the blueberries bring a fresh taste without the need for sugar or fats. Tips and Variations Tips - Beat the meringue as stiff as possible for both layers where needed; otherwise, the cream will not be airy. - The lime cream must be placed over the completely cooled cake to avoid softening the base. - When adding gelatin, never put it in hot cream, only slightly warm. - For blueberry cream, drain the cheese of whey; otherwise, it will run when decorating. - If you have time, let the cake refrigerate for a few hours. It cuts better. Substitutions - The powdered sweetener can be replaced with any sweetener compatible with the diet. - Instead of frozen blueberries, fresh blueberries can also be used, but they might have less juice. - Făgăraș cheese can be replaced with another type of low-fat cheese if you can't find it, but it will slightly change the texture. - You can use any low-fat cream cheese, as long as it is not too watery. Variations - For a more pronounced lime flavor, increase the amount of grated zest. - Other berries can also be used for the final cream. - If you don't want to decorate with a piping bag, you can pour the blueberry cream directly as an additional layer. Serving Ideas - Sliced thinly, as a dessert after a light meal. - Goes well with green tea or weak coffee, especially if it's cold from the fridge. Frequently Asked Questions 1. Can I use other fruits instead of blueberries? Yes, you can use raspberries, blackberries, or strawberries, but the texture of the puree differs, and you may need to adjust the gelatin. 2. The cake doesn’t come out fluffy. What can I do? Make sure to beat the egg whites very stiff and do not overmix after adding the dry ingredients. 3. How long should the cake stay in the fridge before serving? Ideally a few hours, but at least an hour for the mousse and blueberry cream to set. 4. Can I use regular yogurt instead of 0.1% yogurt? Yes, if you are not on the Dukan diet, a fattier yogurt will work too. However, the structure may be slightly denser. 5. Can the cake be frozen? I do not recommend it. The gelatin layers do not freeze well and become watery upon thawing. Nutritional Values Approximately, per serving: Calories: 130-160 Protein: 10-12 g Carbohydrates: 7-10 g Fats: 3-5 g Values may vary depending on the type of yogurt and cheese used. It is a low-fat and low-sugar dessert, suitable for the Dukan diet or other low-carb diets. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. It is not suitable for freezing. It does not require reheating. It is consumed directly from the fridge, being firmer and easier to portion. If left uncovered for too long, the layers may absorb odors from the fridge, so use a container or foil.

Lime and Blueberry Cake - Dukan

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