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Sponge cake with pudding
Sponge Cake with pudding - Scitec Sponge cake:
250 g of cottage cheese, 30 g 100% Whey Protein Professional (for example: honey vanilla), 5 eggs, 1 pinch of salt, 1 coffee spoon baking powder, 2 tbs liquid sweetener
Pudding:
2 oz. Cocomus (coconut milk paste), 6 tbs. milk, 2 tbs. liquid sweetener, 2 tbs. natural cocoa powder, 1 ½ dl water, 2 level tbs. gelatine
coconut scrapings


Start with the cream to give it enough time to settle. Mix the gelatine with 1 ½ dl tepid water, boil it and take it into the refrigerator to let it cool.
Mix the cocoa powder with the sweetener and some milk step by step to be free of knots, and finally add the coconut milk. Boil it and set aside to let it cool. When the gelatine starts gelling, mix it to the cocoa liquor and let it to solidify at room temperature.

Separate the eggs. Mix the yolks with the cottage cheese, protein powder, salt, baking powder and sweetener. Beat up the glair to get foam and then gently rotate it with the cottage cheese mass. Cover the pan with baking paper than bake it at 180°C until it is light brown. Once cooled down, grease it with the pudding and sprinkle coconut fillings on the top.

This dosage when baked in a 20x30cm pan will be 3 cm high.

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