The classic sponge cake with fruit and gelatin is always a safe bet, but why not give it a protein packed twist? Add cottage cheese cream, baking protein in the batter and our new Clear Whey Isolate protein in the gelatin. You can customise it with any fruit that you have. This time we picked what the garden gave us and made a mixture of blackberries, raspberries, cherries and strawberries. 10/10 for us! 🍓👌🏻
Nutrition (1 serving)
- 309 kcal
- 37 g carbohydrates
- 8 g fats
- 23 g protein
Per 8 portions
- 175 g plain flour
- 1/2 cup cane sugar
- 1 pinch vanilla pods
- 2 tsp baking powder
- 50 g baking protein
- 1 egg
- 200 ml milk
- 50 ml avocado oil
- 500 g light curd cheese
- 200 g non-fat Greek yoghurt
- vanilla stevia drops
- 200 g fruit
- 24 g jelly powder
- 500 ml water
- 25 g Clear Whey Isolate
Instructions
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In a bowl, mix the flour, sugar, baking protein, baking powder, baking powder, a little vanilla, add the egg, milk and avocado or other vegetable oil. Mix well until smooth.
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Pour the batter into a baking dish with baking paper (ours was 6 × 31 × 21 cm) and bake at 170 °C for about 25 minutes. Each oven bakes differently, so keep an eye on the dough during baking and try the skewer test.
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After baking, let it cool down and get to the cream:
Mix the two curds with Greek yoghurt and add vanilla stevia drops to sweeten the cream. Leave the amount to your preference, we used about 8 drops.
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Arrange your chosen fruit in rows side by side on the cream. Don't be afraid to experiment, anything goes for this dessert. We went for wild berries and crisp peaches.
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Last up comes jelly, which we've enriched with protein! We cooked our cake jelly according to the instructions on the packaging - mix 24g of jelly in lukewarm water, bring to the boil and when the mixture starts to boil, add one scoop of Clear Whey Isolate protein to it.
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We opted for strawberry and peach flavors (we split it in half with jelly). Whisk well with a whisk to prevent lumps from forming in the mixture and remove from the stove.
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Let the jelly cool for a while and when it starts to set, slowly pour it by spoonfuls over the fruit.
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Then just leave in the fridge overnight to let all the flavours settle and the sponge soften, and serve the next day.
Enjoy!
