Delicious Protein Cake

• 5 eggs
• 100g oat flour
• 50g flex flour
• 250g non-fat unsalted curd
• 30g cacao
• 1 vanilla
• 1 baking powder
• 2 doses of protein powder – chocolate

Ingredients for cream

• 1 kg. 4 buckets non-fat curd Pilos (yogurt)
• 4 doses of vanilla protein
• 200 ml. water
• 1 vanilla
• 2 packages of gelatin
• 200g cherries without pits
• Stevia to taste

Ingredients for glaze

• 150g Black chocolate
• 150 ml. Fresh milk – 0.1% fat
• 50g Almonds

• The eggs are divided into whites and egg yolks. Proteins are broken down into snow, then stevia is added for taste (~ 10 g) and crushed again to mix well.
• In the egg yolks add 10 grams of stevia and shake to a graying mixture. Add 100 ml. water, shake again then add the already mixed – oat flour, linseed, baking powder and cacao.
• Once everything is mixed, add curd which has already become a creamy mixture with 100ml of fresh milk in the blender. Stir again the remaining 100ml water and add vanilla to taste.
• The proteins are added very carefully 3 times and the mixture is stirred with bare hands so that the air of the proteins is not crushed. Simultaneously add vanilla to taste.
• The mixture is then poured into a round 26cm in diameter tray which is pre-lined with baking paper on the inside.
• The mixture is baked on a preheated oven at 180 degrees for about 30 minutes. The mixture can bake each crust individually, perhaps all at once, and then cut horizontally.
• It is recommended not to open the oven during baking. After baking the crust, the oven is switched off. After 10 minutes the little door can be opened and after another 5 minutes the whole pan can be taken out.
• Leave it like that for a while, then remove the baking form and let the crust cool down. 

The Cream

• Meanwhile the cream is made, with a large bowl of Pilos curds, 4 doses of protein – vanilla, extra vanilla, stevia again to taste and 200 ml of water. Everything is stirred with a mixer until the ingredients are completely mixed.
• The two packages of gelatin are added in a cup of 12 teaspoons of water, after stirring it is put in the microwave for 30 seconds.
• Add to the cream, mix it good and leave it in the refrigerator. During this time you can remove the cherry pits and cut it into halves.
• The crust should be cold already and ready to cut in 2 or 3. On the cake pad put an adjustable ring for the cake and inside once again put baking paper or foil. Frist put the crust and add syrup with a mixture of 2 doses of chocolate protein diluted in 100-150 ml water.
• Then put on the cream that should have thickened the cherries and the same procedure again with the crust, the pooling, the cream and the cherries. As for the last line of cream you should not see the cherries.
• Leave the cake in the refrigerator for 3-4 hours. Remove the ring and foil (check in advance if the cream has thickened enough).
• Pour the cake with a mixture of melted black chocolate and 150ml milk in a microwave, running for 30 sec. It is extracted, stirred and the process is done over and over until it becomes sufficiently liquid to be put on the cake.

For a healthier protein cake, melt the products on a low heat (water bath) instead of a microwave.

This protein cake is your perfect choice for the days when you feel like giving up on your diet just to get that heavenly chocolate taste.

Remember that food is very flexible, as it can be cooked and consumed in various ways, which allows us to combine ingredients and actually get the desired food, while still remaining within the healthy and functional nutrition plan.

Let us know how this recipe has worked for you.