Diet cake with lime cream

Name: Diet cake with lime cream - Aura H.
Ingredients: For the base: 4 eggs; 1 pinch of salt; 2 tablespoons of powdered sweetener; 4 tablespoons of oat bran; 2 tablespoons of food starch; 1 tablespoon of baking powder; zest from 1/2 lime. For the cream: 3 eggs; 4 tablespoons of powdered sweetener; 250 ml of milk with 0.1% fat; 2 tablespoons of vanilla pudding powder; 1 tablespoon of food starch; zest from 1/2 lime; juice from 1 lime. For decoration: a handful of almond flakes.

Dessert - Diet cake with lime cream by Aura H. - Recipia

I made this diet cake with lime cream one afternoon when I felt like something light, not too sugary, but still substantial. The base turned out very airy, even though it doesn't have classic flour, and the cream, adapted from what I had in the fridge, paired very well with the lime flavor. I've tried it a few times, especially because it's simple to make and perfect when I want a lighter dessert. Quick Info Total time: about 3 hours (including cooling and chilling time) Preparation time: 40 minutes Baking time: 25 minutes Servings: 8 slices Difficulty: medium Recipe type: diet dessert, suitable for everyday occasions, not just for special events Ingredients For the base: 4 eggs 1 pinch of salt 2 tablespoons powdered sweetener (I used erythritol, but others work too) 4 tablespoons oat bran 2 tablespoons cornstarch 1 tablespoon baking powder zest of 1/2 lime For the cream: 3 eggs 4 tablespoons powdered sweetener 250 ml milk with 0.1% fat 2 tablespoons vanilla pudding powder 1 tablespoon cornstarch zest of 1/2 lime juice of 1 lime For decoration: 1 handful of almond flakes Preparation method 1. Preparing the base 1.1. Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt and 2 tablespoons of sweetener until they hold peaks. 1.2. Gradually incorporate the yolks while continuing to mix at a lower speed. 1.3. In a separate bowl, mix the oat bran, cornstarch, and baking powder. 1.4. Add the dry ingredients to the wet ones, gently folding with a whisk to keep the air in the mixture. 1.5. Add the lime zest for flavor. 1.6. Pour the batter into a greased and floured cake pan (I used a round pan with a removable bottom, but a ceramic tart pan works too). Level it gently. 1.7. Bake in a preheated oven at 170°C for 25 minutes. Check if the base is done with a toothpick. 1.8. Remove the base and let it cool completely before cutting. Cut it easily into two layers. 2. Preparing the cream 2.1. Again, separate the egg whites from the yolks (for the cream). 2.2. Beat the egg whites with 2 tablespoons of sweetener until firm. 2.3. In a double-bottomed pot, heat the milk together with the other 2 tablespoons of sweetener. Set aside a small cup of milk. 2.4. In the remaining cold milk, dissolve the pudding powder and cornstarch. Add the yolks, lime juice, and zest. 2.5. When the milk on the stove is about to boil, add the prepared mixture, stirring constantly with a whisk. 2.6. Keep on low heat until the cream thickens, stirring continuously to prevent it from sticking to the bottom. 2.7. Remove the cream from the heat, place plastic wrap directly on the surface, and let it cool at room temperature, then in the fridge. 2.8. When the cream is cold, gently fold in the beaten egg whites using a spatula or large spoon. 3. Assembly 3.1. Place the first layer of the base in the pan it was baked in. 3.2. Pour half of the cream over the first layer. 3.3. Place the second layer of the base and cover with the remaining cream. 3.4. Sprinkle almond flakes on top. 3.5. Refrigerate the cake for at least 2 hours to set. Why I make this recipe often I love it because it’s easy to make, doesn’t require expensive ingredients, and isn’t hard to cut nicely. The base soaks up the cream, so there's no need to moisten it separately, and the result is a light cake with a nice texture, perfect when you don’t want something too sweet. Tips and variations Tips If you don’t want a slightly bitter taste in the cream, use only the juice, not the lime zest. For cleaner cuts, let it chill for at least 2 hours. Don’t overbeat the base mixture after adding the dry ingredients to keep the air. Substitutions You can replace lime with lemon if you don’t have it on hand. You can use any heat-resistant sweetener. If you don’t have oat bran, I don’t recommend replacing it with regular flour if you want to keep it diet-friendly, but it can be done with wheat bran. Variations Add a layer of fresh berries between the layers if you like. You can use pistachios or coconut flakes for decoration, not just almonds. Serving ideas Serve the cake cold, directly from the fridge. It’s good on its own, but also with a bit of diet whipped cream on the side if you want something extra. Frequently asked questions Can I make the base only with egg whites? You can, but it will be less fluffy and have a more neutral taste. However, the classic recipe uses whole eggs. Does the cream stay soft or does it firm up enough? After 2 hours in the fridge, the cream firms up enough to cut slices, but the texture remains slightly airy. If I don’t have pudding powder, what can I substitute it with? You can add another tablespoon of cornstarch and a bit of vanilla essence, but the cream will have a slightly different texture. Can I keep the cake for several days in the fridge? Yes, it holds up well for 2-3 days, covered. Nutritional values Estimate for one slice (out of 8): Calories: approximately 110 kcal Protein: 6 g Carbohydrates: 12-14 g (depending on the type of sweetener) Fats: under 3 g These are approximate values, as the ingredients vary depending on the sweetener or milk you use, but the cake is quite light for a cream dessert. Storage and reheating The cake can be stored in the fridge, covered, for up to 3 days. It doesn’t make sense to reheat it, it’s served cold. The base doesn’t dry out easily because it stays moist from the cream. If you want to keep it longer, I don’t recommend freezing it, the texture of the cream won’t be the same.

Diet cake with lime cream

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