Proteiner Cake

Believe it or not, you don’t have to give up sweets at all! Just learn how to enrich them with the nutrients you need and add Proteiner.


Batter for an 8inch spring form:


Beat egg yolks and sugar until frothy and slowly add oil and milk. In a separate bowl mix flours, cocoa powder and baking powder and add to the egg mixture. Finally whisk egg whites until firm and slowly fold into the batter. Pour the batter into a spring form that has been greased and floured. Cover with aluminium foil and bake at 160°C for 25 minutes. Then take off the aluminium foil and bake for another 15 minutes at 175°C (probe by a skewer stick, if done).

Finely grate Apricot Proteiner and mix it with yoghurt and cottage cheese.  In the end mix in the grated chocolate.

When the cake corpus has cooled, spoon out the centre of the cake and set the crumbs aside. Crush or blend bananas, adding lemon juice immediately for them to retain colour. Spread the banana mix at the bottom and then the cream filling. Cover with the cake crumbs. Refrigerate overnight and serve cold.

Servings: 12
Preparation time: 20 minutes + 40 minutes baking + 10 minutes filling

Inspired by a recipe from Mishka