Dukan cake with lemon curd and vanilla cream
Dukan Cake with Lemon Curd and Vanilla Cream
When it comes to enjoying a delicious dessert, even those on a restrictive diet deserve a little indulgence. Today, I will guide you step by step in making a Dukan cake with lemon curd and vanilla cream, a light, flavorful dessert perfect for sweetening your days. This recipe is inspired by a classic roll, but with a healthy twist, and it will surely become a favorite on your menu!
Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8
Ingredients
For the layers:
- 12 egg whites
- 4 egg yolks
- 80 g cornstarch
- 40 g skimmed milk powder
- 5-6 tablespoons liquid sweetener
- 8 tablespoons natural yogurt 0.1% fat
- 2 packets baking powder
- 1 pinch of salt
For the Lemon Curd:
- 6 eggs
- 6 tablespoons low-fat cheese
- 6 tablespoons cornstarch
- Juice from 3 large lemons
- 3 teaspoons lemon zest
- 8 tablespoons solid sweetener (or to taste)
For the Vanilla Cream:
- 1 packet vanilla pudding
- 450 ml milk 0.1% fat
- 1 vial vanilla essence
- 7 g gelatin
- 3 tablespoons liquid sweetener
For decoration:
- Lemon curd
- 1 bar of diet chocolate
Preparation
1. Preparing the cake layers
Start by preheating the oven to 160°C (low heat). In a large bowl, mix the egg yolks with yogurt, cornstarch, skimmed milk powder, baking powder, and liquid sweetener. Combine the ingredients until you get a homogeneous mixture.
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture using a spatula or wooden spoon, mixing from the bottom of the bowl outward. This technique will keep the air trapped in the egg whites, resulting in fluffier layers.
Divide the mixture into four equal parts.
2. Baking the layers
Line a round baking pan (26 cm diameter) with parchment paper. Pour the first part of the mixture and bake in the oven for 15-20 minutes or until the layer turns golden. Don’t worry if the layer rises; it will settle after being removed from the oven.
Remove the layer and place it on a damp towel, leaving the parchment paper on it. This will help with the easier removal of the layers. Continue with the other parts, repeating the same process.
3. Preparing the Lemon Curd
In a bowl, mix the eggs with the low-fat cheese, then add the sweetener and mix well. Separately, combine the lemon juice with the cornstarch and lemon zest. Pour this mixture over the egg and cheese mixture.
Place this mixture over low heat and stir constantly with a wooden spoon or whisk for 8-10 minutes until it thickens. Let it cool before assembling the cake. It is essential to divide the lemon curd into two equal parts to have two layers in the cake.
4. Preparing the vanilla cream
To make the vanilla cream, heat the milk in a saucepan. In a separate bowl, mix the vanilla pudding with the sweetener, 4-5 tablespoons of milk, and vanilla essence. Gradually pour the pudding mixture into the milk in the saucepan, stirring constantly. When the cream has thickened, remove it from the heat.
Soak the gelatin in 100 ml of water, then add it to the vanilla cream, mixing well until incorporated. Let the cream cool.
5. Assembling the cake
Line the pan in which you baked the layers with plastic wrap (to make it easier to remove the cake). Place the first layer of sponge, followed by a layer of lemon curd. Continue with the second layer, followed by the vanilla cream. Add the third layer, another layer of lemon curd, and finally, the fourth sponge layer.
Cover the cake with plastic wrap and let it chill in the refrigerator overnight or for a few hours to firm up and blend the flavors.
6. Decorating
Before serving, decorate the cake with lemon curd and melted diet chocolate, as desired. This will add a pleasant contrast of textures and flavors.
Useful tips
- Sweetener: You can experiment with different types of sweeteners depending on your preferences. Liquid sweeteners dissolve better in wet mixtures, while solid ones are often better in dry preparations.
- Flavors: If you want a more intense flavor, you can also add a few drops of vanilla essence to the lemon curd.
- Variations: You can replace the lemon curd with another type of cream, such as chocolate or berry cream, while keeping the same sponge base.
Nutritional benefits
This Dukan cake is an excellent choice for those who want to enjoy a dessert without compromising their diet. With low fat and calorie content, this cake is high in protein due to the eggs and low-fat cheese. The cornstarch and yogurt also contribute to a pleasant texture, while the lemon provides a boost of vitamin C, essential for the immune system.
Frequently asked questions
1. Can I use a different type of flour?
Although the recipe is optimized for cornstarch, you can try using whole wheat flour or a gluten-free alternative, but you may need to adjust the proportions.
2. How long can the cake be stored?
The cake can be stored in the refrigerator for up to 3 days, but it is best enjoyed fresh.
3. Can it be frozen?
Yes, you can freeze the cake, but I recommend assembling it before freezing. Make sure it is well wrapped to prevent drying out.
This Dukan cake with lemon curd and vanilla cream is perfect for serving at a special occasion or simply to treat your taste buds on an ordinary day. Enjoy every slice and relish the satisfaction of having created something so delicious and healthy!
Ingredients: For 4 sheets: 12 egg whites, 4 egg yolks, 80 g cornstarch, 40 g skimmed milk powder, 5-6 teaspoons liquid sweetener, 8 tablespoons natural yogurt 0.1% fat, 2 packets baking powder, a pinch of salt. Lemon curd Dukan: 6 eggs, 6 tablespoons skim cheese, 6 tablespoons cornstarch, juice from 3 large lemons, 3 teaspoons lemon zest, 8 tablespoons solid sweetener (or to taste). Vanilla cream: 1 packet vanilla pudding, 450 ml 0.1% fat milk, 1 vial vanilla essence, 7 g gelatin, 3 tablespoons liquid sweetener. Decoration: lemon curd, 1 bar diet chocolate Sly.
