Rhubarb and cranberry (goji berry) cake Dukan

Name: Rhubarb and cranberry (goji berry) cake Dukan - Anghelina B.
Ingredients: Roll 6 eggs; 10 tbsp sweetener; 4 tbsp starch; vanilla. For those on a diet; diet apricot jam. For those on a cruise; pudding of choice prepared according to instructions with 500 ml milk and 2; 3 tablespoons of sweetener. Cream: 4 egg yolks; 10 tbsp sweetener; 1 tbsp starch; 10 g gelatin; 350 ml milk; 500 g 0.2% fat dairy cheese; rum; 6 tbsp sweetener. For those on a diet; cranberries. For those on a cruise; goji or rhubarb.

Dessert - Rhubarb and cranberry (goji berry) cake Dukan by Anghelina B. - Recipia

Rhubarb and Cranberry (Goji Berries) Dukan Cake - A Delicacy for Special Moments In a world filled with moments of celebration, a rhubarb and cranberry cake is the perfect choice to add a touch of freshness and flavor. This recipe, inspired by the principles of the Dukan diet, combines delicate textures and enticing aromas, turning each slice into a memorable culinary experience. Ideal for birthdays or any special occasion, this cake is not only delicious but also easier to prepare than you might think! Total preparation time: 1 hour 15 minutes Baking time: 15-20 minutes Number of servings: 8 Ingredients For the roll: - 6 fresh eggs - 10 tablespoons sweetener (you can choose your preferred sweetener, such as stevia or erythritol) - 4 tablespoons starch - 1 packet vanilla - Diet apricot jam (for those on the cons) or pudding prepared according to instructions with 500 ml milk and 2-3 tablespoons of sweetener (for those on the cruise) For the cream: - 4 egg yolks - 10 tablespoons sweetener - 1 tablespoon starch - 10 g gelatin - 350 ml milk - 500 g low-fat cottage cheese (0.2% fat) - Rum essence - 6 tablespoons sweetener - Cranberries (for those on the cons) or goji berries/rhubarb (for those on the cruise) Preparation Step 1: Preparing the roll 1. Start by separating the egg whites from the yolks. Whip the egg whites with a mixer until they become a stiff, glossy foam. This step is essential for achieving an airy texture in the roll. 2. In another bowl, beat the egg yolks with the sweetener, vanilla, and starch. Make sure to obtain a homogeneous mixture. 3. Carefully fold the whipped egg whites into the egg yolk mixture using a spatula, with circular motions from bottom to top. This will help maintain the air in the egg whites, vital for a fluffy roll. 4. Preheat the oven to 180°C. Pour the obtained batter into a baking tray lined with parchment paper or a silicone sheet, leveling it evenly. 5. Bake for 15-20 minutes, until the roll is lightly golden and passes the toothpick test. When ready, remove it from the oven and turn it onto a damp towel. This will prevent the roll from cracking. 6. Spread a thin layer of diet apricot jam or pudding on the roll, then roll it up using the towel. Wrap the roll in the towel and let it cool for 30 minutes to set the shape. Step 2: Preparing the cream 1. Start by hydrating the gelatin in cold water according to the package instructions. Then, mix the gelatin with warm milk. 2. In a separate bowl, beat the egg yolks with the sweetener and starch, then gradually add the milk with gelatin and rum essence. 3. Place the mixture in a bain-marie, stirring continuously until it thickens. Then, let it cool. 4. In another bowl, mix the cottage cheese with the sweetener and rum essence. Ensure it is well homogenized, without lumps. 5. Hydrate the cranberries or goji berries in warm water for 10 minutes. Then, add them to the cheese cream, mixing gently. 6. Combine the cooled cream with the cheese cream and hydrated fruits. Step 3: Assembling the cake 1. Line a bowl with plastic wrap, ensuring there are enough edges to close the cake after it is filled. 2. Cut the roll into thin slices and arrange an even layer at the bottom of the bowl. 3. Pour half of the prepared cream, followed by a layer of rhubarb or cranberries, depending on your preferences. 4. Add another layer of roll slices, then pour the remaining cream. Cover with a final layer of roll. 5. Cover the bowl with plastic wrap and refrigerate for a few hours, ideally overnight, to firm up and combine the flavors. Serving suggestions After the cake has cooled and set, turn it out onto a platter. You can decorate with fresh fruits or a berry sauce for an attractive presentation. A perfect pairing for this cake would be a glass of sparkling wine or a chilled fruit tea, which will complement the sweetness and acidity of the rhubarb and cranberries. Nutritional benefits This rhubarb and cranberry cake is not only a delicious choice but also a healthy one. Rhubarb is an excellent source of fiber, vitamin K, and antioxidants. Cranberries are known for their anti-inflammatory properties and support for the immune system. Additionally, using sweeteners helps reduce calories, making this recipe suitable for those looking to maintain their weight. Frequently Asked Questions 1. Can I replace rhubarb with other fruits? Yes, you can use strawberries, raspberries, or blueberries, depending on your preferences. 2. How can I make this recipe vegan? Replace the eggs with a mixture of flax seeds and water (1 tablespoon of ground flax seeds with 3 tablespoons of water for each egg) and use vegan cheese. 3. Can I prepare the cake a day in advance? Absolutely! In fact, the flavors develop better if left to rest overnight. 4. Is this cake suitable for a gluten-free diet? By using corn starch or potato starch instead of flour, this recipe becomes gluten-free. Possible variations To add a touch of originality, you can try changing the flavors of the cream. An almond or vanilla essence can bring a different level of complexity. You can also add grated dark chocolate to the cheese cream for a delicious contrast. In conclusion, the rhubarb and cranberry Dukan cake is a versatile and flavorful recipe that will impress anyone. Whether you prepare it for a birthday or simply to indulge yourself, the result will surely please everyone! Enjoy every slice and cherish your special moments!

Rhubarb and cranberry (goji berry) cake Dukan

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