Cottage Cheese Cake - Dukan

Name: Cottage Cheese Cake - Dukan
Ingredients: Base: -3 eggs -1 packet of dark chocolate pudding mix -2 tablespoons of finely ground oat bran -1 Activia yogurt 0.1% -3 tablespoons of Clio powdered sweetener -1 baking powder

Dessert - Cottage Cheese Cake - Dukan by Emilia B. - Recipia

The cottage cheese cake is prepared with a simple base made from chocolate pudding powder and ground oat bran, then filled with a cold cream of cottage cheese, yogurt, and gelatin. Pitted sour cherries add a slight tanginess, but they can be omitted or replaced with goji berries, depending on the stage of the Dukan diet. The cream needs at least two hours in the fridge to set properly, so the cake should be made in advance. Quick Info Preparation time: approximately 20-30 minutes, without an exact time specified in the original recipe Baking time: 25-30 minutes Cooling and setting time: minimum 2 hours in the fridge, plus the time needed for the base to cool Total time: at least 2 hours and 25 minutes, plus cooling time for the base and preparation time Servings: the number is not specified; the cake can be sliced after the cream has set Difficulty: easy Recipe type: cold cottage cheese cake, suitable for the Dukan diet, with optional sour cherries Ingredients Base 3 eggs 1 packet of dark chocolate pudding powder 2 heaping tablespoons of finely ground oat bran 1 Activia yogurt with 0.1% fat 3 tablespoons of Clio powdered sweetener 1 baking powder Cream 500 g cottage cheese 250 g Greek yogurt with 0.2% fat 1 packet of gelatin A little skimmed milk, for hydrating the gelatin Lemon essence 4 tablespoons of Clio powdered sweetener For filling, optional Pitted sour cherries If you haven't reached the consolidation stage, the cherries can be replaced with goji berries, as indicated in the original recipe. Preparation Method 1. Prepare the base mixture Separate the egg whites from the yolks and beat the egg whites until stiff peaks form. Add the powdered sweetener and continue mixing until incorporated. Add the yolks and Activia yogurt, then mix with a mixer until the mixture is homogeneous. 2. Incorporate the dry ingredients In a separate bowl, mix the pudding powder, oat bran, and baking powder. Add this mixture to the egg mixture. From this point, set the mixer aside and gently fold in the dry ingredients with a spatula or spoon. Mix gently so that the egg white foam does not deflate too much. The final mixture should be uniform. 3. Bake the base Pour the batter into a loaf pan lined with parchment paper. Bake the base for about 25-30 minutes. After baking, let it cool. Once completely cool, cut it into two equal layers, as evenly as possible. It is easier to cut after it has cooled thoroughly, as the layers remain more stable. 4. Prepare the gelatin Hydrate the gelatin in a little skimmed milk. Then gently heat it until it melts, being careful not to let it boil. In the original recipe, this step is important so that the gelatin retains its properties. 5. Make the cottage cheese cream Place the cottage cheese in a bowl and mix it with the Greek yogurt and powdered sweetener. Add lemon essence to taste. When the gelatin is melted, pour it over the cheese cream and mix well. The cream should be homogeneous, without areas where the gelatin remains concentrated. 6. Assemble the cake Line the pan in which you baked the base with plastic wrap. Place the first layer of the base at the bottom of the pan. Spread half of the cottage cheese cream evenly on top. Place pitted sour cherries sporadically. If you are not using cherries, you can replace them with goji berries, as mentioned in the original recipe. Add the remaining cream and gently level the surface. Place the second layer of the base on top, then cover the pan with plastic wrap. 7. Refrigerate the cake Put the pan in the fridge for at least two hours for the cream to set. After this time, the cake can be removed from the pan and sliced. For cleaner slices, cutting should be done after the cream has set well. If the base has baked unevenly, it’s not a problem; the wrap and the cream layer help maintain the shape during cooling. Why I make this recipe often The cake is useful when I want a dessert with cheese cream without a long list of ingredients. The base is quick to make, and the cream doesn’t require baking. I also like that the cherries can be added only to one part of the cake or omitted completely. After sitting in the fridge, it slices easily and can be prepared a few hours before serving. Tips The egg whites must be beaten until stiff before adding the other ingredients. After adding the pudding powder, oat bran, and baking powder, mix gently and manually, not with the mixer. The base should be allowed to cool before cutting. If it is still hot or warm, the layers may break more easily. The gelatin should not be boiled. It is sufficient to melt it, then add it to the cottage cheese and yogurt cream. The cherries must be pitted. If they are very juicy, it’s best not to add excess liquid to the cream, so it remains firm. Substitutions Lemon essence can be replaced with vanilla essence, according to the variant mentioned in the preparation method. The sour cherries can be omitted. For the indicated variant in the recipe, they can be replaced with goji berries if you haven't reached consolidation. No exact amount of skimmed milk is specified for hydrating the gelatin, so use only as much as necessary for this step. Variations The cake can be made without fruit, keeping only the dark chocolate base and the cottage cheese cream with lemon or vanilla. If using cherries, you can distribute them across the entire surface of the first layer of cream or place them only in certain areas. It’s important that they are pitted, so the slices can be served easily. The flavor of the cream can be changed between lemon and vanilla without modifying the rest of the recipe. Serving Ideas Serve the cake cold, straight from the fridge. It is easier to portion after the cream has set well. Since the recipe does not specify a fixed number of servings, you can cut the slices thinner or thicker, according to preference. Frequently Asked Questions How long should the cake stay in the fridge? The cream needs a minimum of two hours to set. If cut before this time, it may be too soft and can shift between the layers of the base. Can I use a different yogurt in the base? The original recipe uses Activia yogurt with 0.1% fat for the base and Greek yogurt with 0.2% fat for the cream. To maintain the proportions and texture of the recipe, it is better to use these types of yogurt. Why is gelatin added after it is melted? The gelatin must first be hydrated and then melted, but without boiling. After that, it is incorporated into the cottage cheese, yogurt, and sweetener cream, where it helps the cream set in the fridge. Can I completely skip the fruit? Yes. The cherries are optional in the original recipe. If you do not use them, the cake is assembled in the same way, just with the layers of base and cream. Does the cake need to be removed from the pan before slicing? It is not mandatory, but the plastic wrap helps with easier removal. After the cream has set, you can lift the cake using the wrap and then slice it. Nutritional Values The values are estimates, as the exact brand of cottage cheese, nutritional values of the pudding powder, and number of servings are not specified. The powdered sweetener may have a different caloric contribution depending on the product, and the cherries are not included in the estimate below. For the whole cake, the estimate is approximately 1,250-1,500 kcal, 100-115 g protein, 60-80 g carbohydrates, and 35-50 g fat. If the cake is divided into 8 slices, one slice will have approximately 155-190 kcal, 12-15 g protein, 8-10 g carbohydrates, and 4-6 g fat. These values are indicative and do not represent an exact nutritional analysis and do not include any cherries or goji berries. Storage and Reheating Store the cake in the fridge, covered with plastic wrap. The cream contains cottage cheese, yogurt, and gelatin, so the cake should not be kept at room temperature for long periods. The recipe is not meant to be reheated. It is served cold, after it has been in the fridge long enough for the cream layer to remain firm.

Cottage Cheese Cake - Dukan

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