Dukan Coffee and Cinnamon Cake
I made this recipe when I needed something sweet without ruining my diet. I liked it because it's not complicated, doesn't require hard-to-find ingredients, and can be easily adapted if you want to adjust the quantities or flavors. The base is quite easy, the cream is made quickly, and the coffee jelly really completes everything. A 26 cm pan works well for these proportions.
Quick Info
Total time: about 3 hours (including cooling and setting the jelly)
Actual preparation time: about 30 minutes
Baking time: 15-20 minutes for the base
Servings: 10-12 slices
Difficulty: medium
Recipe type: diet cake (Dukan), suitable for all phases
Ingredients
Base:
4 eggs
8 tablespoons oat bran
8 tablespoons skimmed milk powder
2 teaspoons ground cinnamon
6-7 tablespoons powdered sweetener
1 packet baking powder
Cream:
1000 g quark (2 boxes of 500 g each)
8 tablespoons powdered sweetener
3-4 tablespoons coffee (sweetened)
1 teaspoon ground cinnamon
1 packet gelatin
10 tablespoons skimmed milk 0.1% fat
Jelly:
600 ml brewed coffee, sweetened to taste
1 packet gelatin
Syrup:
Sweetened coffee, enough to soak the base
Preparation Method
1. Preparing the base
In a large bowl, combine the oat bran, skimmed milk powder, cinnamon, sweetener, and baking powder. Add the whole eggs. Mix everything until you get a homogeneous composition. Line a 26 cm round pan with baking paper and pour in the mixture. Bake in the oven at medium to low heat (about 170°C) for 15-20 minutes. I check with a toothpick - if it comes out clean, it's done. Remove the base from the pan and let it cool.
2. The cream
Soak a packet of gelatin in 100 ml of cold water. In a large bowl, mix the quark with the sweetener, coffee, and cinnamon. Heat the milk and dissolve the gelatin in it, without letting it boil. Pour the gelatin mixture over the quark cream and mix well until homogeneous.
3. Assembling the cake
Line the pan where you baked the base with plastic wrap. Place the cooled base back in the pan. Poke it in several places with a toothpick. Soak the base with sweetened coffee (I use a few tablespoons, just enough to soak evenly, not to drown it). Pour the cream over the base and level it out. Refrigerate the pan for at least an hour until the cream sets.
4. The coffee jelly
Soak a packet of gelatin in 100 ml of cold water (about 5 minutes). Prepare 600 ml of coffee, sweetening to taste. Dissolve the soaked gelatin in the hot coffee, mixing well to avoid lumps. Let it cool (it should not be hot, but it shouldn't start to set either). Remove the pan from the fridge and gently pour the jelly over the cream, covering the entire surface. Refrigerate for a few hours until the jelly sets completely.
5. Serving
Remove the cake from the pan using the plastic wrap. It slices well after being refrigerated.
Why I make this recipe often
I prepare it every time I want a substantial dessert with a coffee flavor, without sugar and flour. The cake keeps well in the fridge for a few days and slices nicely. I can also offer it to those who are not on a diet, and they still enjoy it.
Tips and Variations
Tips
For the base, do not mix too much after adding the baking powder - just enough to homogenize.
The gelatin must be completely dissolved so that there are no lumps or soft spots in the cream.
When pouring the jelly over the cream, be careful that it is close to room temperature; otherwise, it may mix with the layer underneath.
If you don't have a springform pan, you can use a regular one, but with plastic wrap to make it easier to remove.
Substitutions
Quark can be replaced with low-fat creamy cheese, but it should not be too salty.
Oat bran cannot be replaced with other types of flour if you are on the Dukan diet.
Coffee can be instant or espresso, depending on your preference.
Variations
You can add a few drops of vanilla essence to the cream.
The jelly can also be made with decaffeinated coffee if you want to avoid caffeine.
If you want more cinnamon flavor, you can sprinkle a little on top of the jelly after it has set.
Serving Ideas
It slices best after being refrigerated overnight.
It is suitable as a dessert for weekend meals or for guests, especially if you want something without sugar.
Frequently Asked Questions
1. Can I use another type of cheese instead of quark?
Yes, as long as it's low-fat cheese and as neutral in taste as possible. Avoid those that are very salty or sour.
2. If I don't have skimmed milk powder, can I make the base without it?
The skimmed milk powder gives consistency; without it, the base will be more moist and won't rise as well. I do not recommend omitting it.
3. Can the jelly be made with agar-agar instead of gelatin?
Yes, but you need to follow the instructions on the packet, as the doses and method of working differ.
4. Can I skip the cinnamon altogether?
Yes, but the final flavor will be different. You can use vanilla or leave the cake with just the coffee flavor.
5. What do I do if the base sticks to the baking paper?
Let it cool completely before trying to remove it. If it still sticks, gently run a flat knife underneath.
Nutritional Values (estimate per slice, 1/12 of the cake)
Calories: approximately 120 kcal
Protein: 12 g
Carbohydrates: 6 g
Fats: 3 g
These are just estimates, depending on exactly what products you use and how much sweetener you add. The cake is low in fats and carbohydrates, with a high protein content.
Storage and Reheating
It can be stored in the fridge, covered, for up to 4 days. I do not recommend freezing. It is eaten cold; reheating doesn't make sense. If left too long at room temperature, the cream and jelly become too soft.
The recipe is practical for anyone following the Dukan diet or looking for a quick, sugar-free dessert based on bran and cheese.
Base: In a bowl, mix the dry ingredients: oat bran, powdered milk, cinnamon, sweetener, and baking powder. Add the eggs and mix well until homogeneous. Line a round baking pan (26 cm diameter) with parchment paper and pour in the mixture. Bake in the oven at medium-low heat for about 15-20 minutes. Check with a toothpick and then let it cool. Cream: Soak the gelatin in 100 ml of cold water. In a bowl, mix the quark with the sweetener and add 3-4 tablespoons of coffee and cinnamon. Heat the milk and dissolve the gelatin in it. Pour this over the quark and mix until homogeneous. Line the baking pan where you baked the base with plastic wrap, place the base in it, poke it in several places with a toothpick, and soak it with coffee. Pour the cream over the base and refrigerate for about 1 hour until the cream sets. Meanwhile, prepare the jelly: soak the gelatin in 100 ml of cold water for 5 minutes and dissolve it in hot coffee. If needed, add more sweetener. Let it cool and then pour it over the cream in the pan. Refrigerate for a few hours until the jelly sets.
Ingredients: Base: 4 eggs, 8 tablespoons oat bran, 8 tablespoons skimmed milk powder, 2 teaspoons cinnamon, 6-7 tablespoons sweetener, 1 packet baking powder. Cream: 1000 g quark (2 boxes of 500g each), 8 tablespoons powdered sweetener, 3-4 tablespoons sweetened coffee, 1 teaspoon cinnamon, 1 packet gelatin, 10 tablespoons skimmed milk 0.1% fat. Jelly: 600 ml brewed coffee sweetened with sweetener to taste, 1 packet gelatin. Syrup: sweetened coffee.
