Dukan Lemon Cake
I have made the Dukan lemon cake several times, especially when I wanted something refreshing and not too sweet. The recipe is practical, not complicated, and the ingredients are easy to find. It has a light texture, doesn't crumble, and doesn't become rubbery if you follow the steps. Additionally, it can be made a day in advance without any issues.
Quick info
Total time: 1 hour (plus a minimum of 3 hours in the fridge)
Servings: 12
Difficulty: medium
Ingredients
Base:
- 6 eggs
- 2 tablespoons of quark cheese (heaped, not grated)
- 1 packet of lemon-flavored pudding (Dr. Oetker or similar)
- 12 tablespoons of skimmed milk powder
- 8-9 tablespoons of powdered sweetener (adjust to taste)
- 1 teaspoon of lemon essence
- 1 packet of baking powder (10 g)
- a pinch of salt
Cream:
- 1 kg of quark cheese (two 500 g boxes)
- 1 packet of gelatin (10 g)
- 6 tablespoons of skimmed milk
- 6-7 tablespoons of powdered sweetener (taste before finishing)
- 1 vial of vanilla essence
Syrup:
- 100 ml of water
- 1 teaspoon of lemon essence
- 4 tablespoons of powdered sweetener
Preparation method
1. Preheat the oven to 180°C (356°F), with heat from above and below. Prepare a round 24 cm pan with baking paper on the bottom.
2. For the base: separate the eggs. Whip the egg whites with a pinch of salt using a mixer on high speed. The foam should be firm but not dry.
3. Mix the egg yolks separately with the sweetener, quark cheese, lemon pudding, baking powder, and lemon essence. Mix briefly, just to combine.
4. Fold the yolk mixture into the egg white foam using wide, slow movements with a spatula or large spoon. Do not use the mixer here.
5. Gradually add the milk powder while mixing gently to avoid deflating the foam. If you add it all at once, you may lose volume.
6. Divide the mixture into two equal parts. Pour the first half into the prepared pan. Bake for 10-15 minutes. Check the base with a toothpick – if it comes out clean, it's done. Do not open the oven before 10 minutes. Remove the base to a rack to cool. Repeat with the second half.
7. For the cream: soak the gelatin in 100 ml of cold water for at least 10 minutes. Meanwhile, mix the quark with the sweetener and vanilla essence.
8. Heat the milk (do not boil, just warm it). Add the hydrated gelatin and stir until completely dissolved. Gradually add the warm mixture to the quark while mixing on low speed.
9. For the syrup: mix the water with the lemon essence and sweetener until fully dissolved.
10. Assembly: line the pan in which you baked the bases with plastic wrap. Place the first base, soak it with half of the syrup, and spread half of the cream. Place the second base, soak it, and add the remaining cream. Level it out.
11. Cover the pan and refrigerate for at least 3 hours, ideally overnight.
12. Carefully remove from the pan, remove the wrap, and slice with a thin knife.
Why I make the recipe often
The cake is suitable if you want a dessert without classic flour and sugar. It keeps well in the fridge for a few days, and it doesn't become watery. It can also be adapted with other flavors. The structure is stable, so the cream doesn't run, even if it sits longer.
Tips and variations
Tips
- Make sure the egg whites are at room temperature – they whip better.
- Use the driest quark cheese possible. If it's too liquid, drain the excess.
- The gelatin must be completely dissolved, without lumps.
- If you don't have a removable pan, place two strips of baking paper in a cross shape to remove the cake more easily.
Substitutions
- You can use strained Greek yogurt instead of quark, but the cream won't be as firm.
- The lemon pudding can be replaced with vanilla pudding if you can't find lemon flavor, but the taste will be subtler.
- Skimmed milk powder can be replaced with regular milk powder (if you're not on a strict diet), the texture won't suffer.
- Liquid sweetener is not recommended, as it alters the texture of the base.
Variations
- You can add grated lemon zest to the cream for a more intense flavor.
- If you want a tarter cake, you can add a few drops of lemon juice to the syrup.
- It also works with orange or lime flavors, both in the base and in the cream.
- For decoration, you can sprinkle coconut flakes or a little cinnamon on top.
Serving ideas
- Serve cold, directly from the fridge.
- It pairs well with fresh fruits (raspberries, blueberries, kiwi) for those not on a strict diet.
- For a richer taste, it can be combined with a little whipped cream from low-fat sour cream (for those not on the Dukan diet).
Frequently asked questions
Can I use ricotta or mascarpone instead of quark?
Ricotta can work, but it is wetter, so drain the excess. Mascarpone is not suitable for the Dukan diet and makes the cream too fatty.
I can't find lemon pudding. What can I use?
You can also use vanilla pudding with a little grated lemon zest or a few drops of lemon essence. The taste is quite similar.
Can I freeze the cake?
I do not recommend it. The gelatin becomes rubbery after freezing, and the texture of the cream changes.
What can I do if the cream doesn't set?
Probably the gelatin did not dissolve completely or the quark had too much water. You can add another packet of gelatin (hydrated and dissolved separately), then incorporate it into the remaining cream and wait for it to set in the fridge.
Nutritional values
For one slice (out of 12):
- approx. 110 kcal
- protein: 13 g
- carbohydrates: 6 g (mostly from milk powder and pudding; depends on the type of sweetener)
- fats: 3 g
These are general estimates and may vary depending on the products used.
Storage and reheating
The cake keeps in the fridge, covered, for up to 4 days. The texture remains stable, and it does not separate. I do not recommend reheating; it is served cold. If left at room temperature for over 30 minutes, the cream starts to soften but does not run. If you slice it in advance, each piece can be stored in a separate container for quick servings.
Base: Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until foamy. Mix the yolks separately with the sweetener, then add the quark, lemon pudding, baking powder, and lemon essence. Gently fold the yolk mixture into the egg whites using a wooden spoon. Gradually add the skimmed milk powder and mix until homogeneous. Divide the mixture into two equal parts to make two layers. Line a round baking pan with parchment paper and pour in the first part of the mixture. Bake in a low oven for about 10-15 minutes (check with a toothpick; if needed, leave it for a few more minutes). Repeat the same process for the second layer. Once they are ready, let them cool. Cream: Soak the gelatin in 100 ml of cold water. Heat the milk and add the gelatin until completely dissolved. Pour the milk over the quark, then add the sweetener and vanilla essence, mixing well. I mixed it on the lowest setting of the mixer. For the syrup, mix all the ingredients in a glass. Assembly: Line the pan where the layers were baked with plastic wrap, place the first layer on which you soak with the prepared syrup and a layer of cream, continue with the second soaked layer and the remaining cream. Refrigerate for a few hours. After removing it from the fridge, take off the wrap and serve.
Ingredients: For the base we need: 6 eggs, 1 packet of Dr Oetker lemon pudding, 12 tablespoons of skimmed milk powder, 2 heaping tablespoons of quark cheese, 8-9 tablespoons of sweetener or to taste, 1 teaspoon of lemon essence, 1 pinch of baking powder, 1 pinch of salt. Filling: 2 boxes of quark (500 g x 2), 1 packet of gelatin, 6 tablespoons of skimmed milk, 6-7 tablespoons of powdered sweetener or to taste, 1 vial of vanilla essence. Syrup: 100 ml of water, 1 teaspoon of lemon essence, 4 tablespoons of powdered sweetener.
