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.
