Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

Ingredients

For the Sponge Cake:

• 3 whole eggs
• 1 egg white
• 1 tsp sweetener (Stevia or other sugar-free alternative)
• 4 tbsp (30 g) powdered milk

For the Filling:

• 350 g (12 oz) cottage cheese
• 100 ml (⅓ cup + 1 tbsp) milk (for dissolving gelatin)
• 5 g (1 tsp) gelatin
• 200 ml (¾ cup + 2 tbsp) hot milk
• Yogurt, to taste (for thinning the cottage cheese)
• Milk, to taste (for thinning the yogurt)
• Vanilla extract, to taste

For Decoration:

• Coconut flakes, for garnish

Step-by-Step Instructions

1. Prepare the Sponge Cake

Preheat your oven to 160°C (320°F).

In a large mixing bowl, place the 3 whole eggs and 1 egg white. Add 1 tsp of sweetener (such as Stevia). Using an electric mixer, beat the eggs and sweetener together on high speed for at least 5-7 minutes, or until the mixture becomes light, fluffy, and significantly increased in volume. This step is crucial for creating a soft and airy sponge cake without using flour.

Once the eggs are well-beaten, gently mix in 4 tbsp of powdered milk. Do this at the lowest speed of the mixer, or fold it in manually using a spatula to ensure the eggs don’t deflate.

Line the bottom and sides of a baking tin with parchment paper, or use a silicone baking tin to avoid sticking. Pour the sponge batter into the prepared tin and smooth out the top.

Bake the sponge cake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, turn off the oven and let the sponge rest inside for an additional 5 minutes before removing it to cool.

2. Prepare the Filling

While the cake is baking, prepare the creamy cottage cheese filling.

In a small saucepan, heat 100 ml of milk gently and dissolve 5 g of gelatin in it. Stir until the gelatin is fully dissolved, then set it aside to cool slightly.

In a large bowl, mix 350 g of cottage cheese with a bit of yogurt and milk to thin the consistency to your liking. Add vanilla extract to taste for flavor. You can use a blender or a hand mixer to ensure the cottage cheese is smooth and creamy.

Once the gelatin mixture has cooled but is still liquid, slowly pour it into the cottage cheese mixture, stirring thoroughly to ensure even distribution. This will help the filling set properly.

3. Assemble the Cake

Once the sponge cake has cooled, spread the cottage cheese filling evenly over the top of the cake.

In the same saucepan used for the gelatin earlier, dissolve another 5 g of  gelatin in 100 ml of milk. Then, mix it with 200 ml of hot  milk to create a light jelly layer. Carefully pour this milk and gelatin mixture over the cottage cheese layer, making sure it covers the entire cake.

4. Chill and Decorate

Place the assembled cake in the refrigerator and let it chill for at least 1-2 hours, or until the jelly layer has fully set.

Before serving, garnish the cake with coconut flakes, sprinkling them evenly across the top for a decorative and flavorful touch.

5. Serve

Once the cake is set and chilled, slice and serve. This cake is perfect as a light, refreshing dessert that is both sugar-free and low in calories, making it a great option for anyone looking to maintain a healthy diet.

Nutrition Information (per serving, based on 8 servings)

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 150mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugars: 3g (from natural dairy and coconut)
• Protein: 10g

Tips for the Perfect Low-Calorie Milk Girl Cake:

1. Sweetener Adjustments: Feel free to adjust the amount of stevia or your preferred sweetener to taste. If you prefer a slightly sweeter cake, add an extra ½ tsp of sweetener.
2. Smooth Cottage Cheese: For an even creamier filling, blend the cottage cheese to remove any graininess before mixing with the gelatin.
3. Additional Toppings: You can add fresh berries or sugar-free chocolate shavings to enhance the cake’s flavor and presentation.