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Protein Cake
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Protein Cake

360 min4 serv.21 февр. 2026 г.

Description

The dessert is simple and quick to prepare. You definitely should make this cake—you've never tasted anything more delicate! The meringue made with egg whites, butter, and condensed milk turns out tastier than any cream, and the airy sponge melts in your mouth even without tea or coffee. For this dessert, I recommend using a 24 cm diameter pan, so the cake will have the perfect height. Let the sponge rest for at least 2 hours, or better yet, for 24 hours—this way it won't crumble, will become denser, and will taste even better. Serve with tea or coffee.

Instructions

  1. 1

    Step 1

    Step 1

    1. Separate the egg whites from the yolks and beat them with a mixer into a fluffy mixture. Gradually add sugar and continue beating the whites until stiff peaks form. Add the yolks one at a time and beat the mixture with the mixer for 3 minutes.

  2. 2

    Step 2

    Step 2

    2. Mix the flour with starch and baking powder, then sift it into the egg mixture in small batches. Gently stir the batter with a spatula. Line the bottom of the pan with parchment paper and spread the batter evenly in it.

  3. 3

    Step 3

    Step 3

    3. Bake in a preheated oven at 180 degrees for 25-30 minutes. Let the sponge cake cool at room temperature for 2-4 hours. Prepare the soufflé: pour cold water over the gelatin and let it swell.

  4. 4

    Step 4

    Step 4

    4. Add 120 g of sugar to the swollen gelatin. Gently heat the mixture over low heat until the sugar dissolves (do not boil). Let it cool. Beat softened butter with a mixer, gradually adding condensed milk.

  5. 5

    Step 5

    Step 5

    5. Beat egg whites at high speed, gradually adding the remaining sugar (120 g). Add citric acid and vanilla sugar. While continuing to whisk, slowly pour in the cooled gelatin in a thin stream.

  6. 6

    Step 6

    Step 6

    6. Add the butter with condensed milk in small portions and beat until smooth. Assemble the cake: cut the biscuit into two layers and place one layer into the pan. Put half of the mousse on top.

  7. 7

    Step 7

    Step 7

    7. Then place the second cake layer and again half of the mousse. Cover the mold with plastic wrap and refrigerate for 3-4 hours. Carefully remove the mold ring.

  8. 8

    Step 8

    Step 8

    8. Melt the chocolate with butter in the microwave or using a double boiler, then use it to frost the cake. Decorate with candies and marshmallows.