Dukan Delight Cake
I tried this Dukan Delight cake recipe after searching for a suitable dessert option for the Dukan diet that resembles a real cake. It contains no flour or sugar, yet the layers have a light texture, and the creams turn out smooth without any compromise in taste. It was perfect for a birthday celebration, but I also made it for regular days when I needed something sweet and more substantial.
Quick Info
Total Time: approximately 2 hours (including cooling the creams and assembly)
Preparation Time: about 40 minutes
Baking Time: 25-30 minutes for the base
Servings: 10-12 slices
Difficulty: medium
Recipe Type: Dukan dessert, suitable for Cruise, Consolidation, Permanent Stabilization
Ingredients
Base:
4 eggs
1 pinch of salt
6 tablespoons oat bran
3 tablespoons wheat bran
1 tablespoon cornstarch
4-5 tablespoons powdered sweetener (or to taste)
1 packet baking powder
Cream 1:
300 ml skim milk
6 tablespoons skim milk powder
4 tablespoons quark cheese
sweetener to taste
almond essence
1 packet gelatin (used for both creams)
Cream 2:
700 ml skim milk (600 ml for boiling, 100 ml for mixing with pudding)
2 packets chocolate pudding (diet type, sugar-free)
5-6 tablespoons sweetener (or to taste)
remaining gelatin (from the packet used for Cream 1)
Decoration:
1 dietary chocolate bar (Sly or similar)
Preparation Method
1. Prepare the Base
1.1. Separate the eggs and beat the egg whites with the pinch of salt until stiff peaks form.
1.2. Gradually add the egg yolks, mixing briefly on low speed.
1.3. Add the oat bran, wheat bran, cornstarch, baking powder, and sweetener. Mix everything gently with a spoon without deflating the batter.
1.4. Line a round cake pan with removable sides (about 26 cm in diameter) with baking paper. Pour in the batter, level it, and bake in a preheated oven at low heat (170°C) for 25-30 minutes. It’s done when a toothpick comes out clean.
1.5. Remove the base from the oven, run a knife around the edges, and remove the sides of the pan. Let it cool completely.
2. Cream 1 (with cheese and milk)
2.1. Hydrate the entire packet of gelatin in 100 ml cold water for 10 minutes.
2.2. Heat the milk over low heat. Add the skim milk powder and stir vigorously until dissolved.
2.3. Use only half of the hydrated gelatin for this cream. Add it to the warm milk and stir until completely melted.
2.4. Add the quark cheese, sweetener, and almond essence. Whisk well to avoid lumps.
2.5. Return the cooled base to the lined pan (for easier removal).
2.6. Poke the base with a toothpick in several places and pour Cream 1 while it’s still liquid, directly over the base. It will soak in well.
2.7. Place the pan in the refrigerator while you prepare Cream 2.
3. Cream 2 (chocolate)
3.1. Heat 600 ml of milk in a saucepan over low heat.
3.2. In a bowl, mix the remaining 100 ml of milk with the pudding powder and sweetener (following the instructions on the pudding packet, depending on the product).
3.3. When the milk begins to boil, pour in the pudding mixture and stir continuously with a whisk. Cook for a few minutes until it thickens.
3.4. Remove from heat and add the other half of the hydrated gelatin. Stir until completely dissolved.
3.5. Let it cool for 15-20 minutes, stirring occasionally to prevent a skin from forming.
3.6. Take the pan out of the refrigerator and pour the chocolate cream over Cream 1, leveling it with a spatula or spoon.
3.7. Let it cool completely at room temperature, then transfer back to the refrigerator for a few hours to set properly.
4. Decoration and Serving
4.1. When the cake is firm, grate the dietary chocolate over it, to taste.
4.2. Carefully remove the cake from the pan, remove the film, and slice it.
Why I Make This Recipe Often
This recipe is perfect when I crave cake but want to stick to the Dukan diet restrictions. The ingredients are easy to find, no special techniques are needed, and the final cake truly looks and cuts like a classic one. It can also be made a day in advance, and the texture of the creams becomes even more pleasant after a few hours in the fridge.
Tips and Variations
Tips
For a light base, do not overbeat after adding the egg yolks.
Use a pan with removable sides – it’s safer for removing the cake.
If you don’t like almond, use vanilla essence or leave it plain.
Substitutions
Quark cheese can be replaced with another low-fat cheese with a fine texture.
If you can’t find sugar-free chocolate pudding, a mix with unsweetened cocoa can work, but adjust the sweetener accordingly.
The sweetener can be any type suitable for baking and cooking, depending on what you have.
Variations
You can flavor Cream 1 with grated lemon zest if you don’t want an almond flavor.
For a festive look, you can add an extra layer of pudding or alternate layers in individual dessert cups.
Serving Ideas
It pairs well with a bit of fat-free Greek yogurt on the side.
Thinly sliced pieces look great on a platter, sprinkled with unsweetened cocoa.
It works well for breakfast, as a snack, or as a dessert for occasions.
Frequently Asked Questions
Is the cake very moist?
The base absorbs quite a bit from Cream 1, so it’s not dry, but it doesn’t become soft like traditional cakes with a lot of sugar. The final texture is firmer.
Can I use only oat bran?
The final result is more balanced with both types of bran, but if you only have oat bran, it will work – the base will be a bit denser.
If I don’t have a removable-sided pan, can I use another one?
Any pan can be used, but it’s harder to remove the whole cake without breaking it. I recommend a removable-sided pan.
What type of sugar-free pudding should I use?
Choose a diet chocolate pudding from the store, sugar-free, compatible with the Dukan diet. If using another variant, adjust the amount of sweetener.
Can I freeze the cake?
The texture of the gelatin creams does not hold up well after freezing and thawing, so I do not recommend it.
Nutritional Values
Estimate for one slice (out of 12): approximately 110-120 kcal, 8 g protein, 11 g carbohydrates, 2-3 g fat.
Values may vary depending on the exact type of milk and pudding used, but it is a low-carb cake, with low fat and quite high in protein due to the cheese, eggs, and milk.
Storage and Reheating
The cake keeps well in the refrigerator, in a closed container, for up to 3 days. Reheating doesn’t make sense. I do not recommend freezing, as the creams lose their texture. It is best after being chilled for at least 4 hours, preferably overnight.
Base: Separate the egg whites from the yolks and beat the egg whites with a pinch of salt until they triple in volume. Gradually add the yolks while continuing to mix on the lowest speed of the mixer. Add the dry ingredients (oat bran, wheat bran, baking powder, starch, and sweetener) one by one and mix with a spoon until well combined. Line a round baking pan with removable walls with parchment paper (26 cm in diameter) and pour in the mixture. Place the pan in the oven at low heat for about 25-30 minutes. Check with a toothpick to see if it's done. Once the base is ready, detach the sides of the pan and let it cool. Cream 1: Soak the gelatin in 100 ml of cold water for about 10 minutes. In a small saucepan, heat the milk, then add the powdered milk and stir until dissolved. Take half of the gelatin and dissolve it in the warm milk (the other half will be used for the chocolate cream). Add quark cheese, sweetener to taste, and almond essence. Wrap the pan in cling film and place the base back in. Poke the base in several places with a toothpick and pour the milk mixture over it. Place the pan in the refrigerator while preparing the chocolate cream. Cream 2: Add 600 ml of milk to a saucepan and place it over low heat. Mix the remaining milk (100 ml) with the pudding powder and sweetener (according to the package instructions). Then pour this mixture into the saucepan with the milk and whisk for a few minutes until the cream thickens. Turn off the heat, add the remaining gelatin, and stir until completely dissolved. After the cream has cooled for about 15-20 minutes, stirring occasionally to prevent a skin from forming, pour it over the base and smooth it out with a spoon. Leave it in the pan until the cream is completely cool, then return the pan to the refrigerator. Garnish with grated chocolate and keep it cool.
Ingredients: Base: 4 eggs, 1 pinch of salt, 6 tablespoons of oat bran, 3 tablespoons of wheat bran, 1 tablespoon of cornstarch, 4-5 tablespoons of powdered sweetener (or to taste), 1 packet of baking powder. Cream 1: 300 ml of skim milk, 4 tablespoons of quark cheese, sweetener to taste, almond essence, 6 tablespoons of skim milk powder, 1 packet of gelatin. Cream 2: 700 ml of skim milk, 5-6 tablespoons of sweetener or to taste, 2 packets of chocolate pudding. Decoration: 1 diet Sly chocolate bar.
