After cooking cream, Kurdish, mayonnaise and various baked goods, are there proteins left? Don't know where to dispose of them? Prepare an excellent preparation for many cakes and desserts - protein cakes. Step-by-step recipe with a photo. Video recipe.
To prepare protein cakes, you need only 3 ingredients: proteins, sugar and a pinch of salt. This makes a very tasty dessert. Having prepared several pieces of such cakes, they can be served with berries and whipped cream, chocolate and ice cream, or used for making cakes, for example, everyone's favorite Kiev cake. They can also be frozen for future use and used as needed. And at room temperature, they will lie quietly for 1-2 days, which is very convenient, because they can be baked in advance, and after a few days, collect and decorate the cake right before the holiday.
The basic rules for preparing protein cakes are as follows. First, fresh eggs. Secondly, carefully divide the eggs into whites and yolks so that not a drop of yolk gets into the whites. Third, the whites for whipping must be cold. And the fourth postulate is to beat the whites into a strong foam. Then you can experiment and slowly and carefully add flavorings to the whipped proteins. For example, almond flour, nut crumbs, cocoa powder, crushed biscuits, etc. Additives should be all chilled, not hot after roasting. Adding additives to the proteins, stirring the mass with a spoon from bottom to top so that they do not fall off.
See also how to make Napoleon's cakes.
- Caloric content per 100 g - 198 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 30 minutes
Ingredients:
- Eggs - 2 pcs.
- Sugar - 2-3 tablespoons or to taste
- Salt - a small pinch
Step by step preparation of protein cakes, recipe with photo:
1. Wash eggs under running water and wipe dry with a paper towel. Do this carefully so that the egg does not crack. Break the shells and separate the whites from the yolks. Do this carefully so that not a single drop of yolks gets into the whites. Pour the proteins into a clean and dry container without a drop of moisture. Otherwise, it will be impossible to beat them to the desired consistency. You won't need yolks for the recipe, so you can use them for another recipe.
2. If the proteins are at room temperature, then pre-cool them in the refrigerator. Add a pinch of salt to the egg whites and begin to beat with a mixer at medium speed. When the proteins turn into a light foam, add sugar little by little, literally 1/4 tsp. and continue to beat them, gradually increasing the speed. Whisk the whites in an enamel, ceramic, plastic (good quality) or glass dish. But not in an aluminum container, because they will take on a gray tint. Use a mixer to whisk, but never a shake blender.
3. Beat the egg whites until stiff peaks, airy and sore lather. The sugar should be completely dissolved. You can use icing sugar instead, it dissolves quickly.
4. Cover a baking sheet with parchment and lay out the beaten egg whites in the form of a round or square cake of the required diameter, about 2-2.5 cm thick. Send the cake to a heated oven to 100 degrees and dry it for about 1 hour. Remove the finished protein cake from the baking sheet and cool completely. Parchment paper can be easily removed from the cooled crust.
See also a video recipe on how to cook a protein cake with nuts.
