It looks simple, but don't be fooled – this delicate shredded cake packs a proper dose of protein and works perfectly as a breakfast, snack or filling dessert. Just make sure to check your smile for any leftover poppy seeds :)
Shop ingredients
Nutrition (1 serving)
- 147 kcal
- 11,8 g carbohydrates
- 6,7 g fats
- 10,8 g protein
Per 15 portions
- 3 yolks
- 55 g ghee
- 45 g vanilla powdered sweetener
- 200 g spelt flour
- 6 g baking powder
- 3 tbsp water
- 500 g of lumpy curds
- 20 g Grass Fed Whey Protein
- 15 g vanilla pudding
- 45 g vanilla powdered sweetener
- 20 g poppy seeds
- 3 egg whites
Instructions
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Whisk the yolks with the sweetener until foamy. Add the flour, baking powder, room‑temperature ghee, and water (if needed). Work it into a dough, then refrigerate for half an hour.
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Meanwhile, prepare the filling. Mix the curd cheese with protein, sweetener and custard powder. You can also add lemon juice. The filling shouldn't be too sweet, so if you prefer it sweeter, you can add more sweetener. Fold in stiff peaks made from egg whites and the poppy seeds.
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Divide the firm dough into two parts. Line a small baking dish (20x30cm) with baking paper and roughly grate one half of the dough into it. Top it with the filling and then grate over the second half.
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Bake in a preheated oven at 170 °C for 35 minutes, until the top turns golden brown. Leave it to cool and serve.
