Airy, cloud-soft sponge layered with silky berry cream — this high-protein cake tastes like pure indulgence yet skips the sugar entirely. It is a light dessert you can truly feel good about. For more berry bakes, try our Coconut Custard Trifle, Flourless Berry Protein Cheesecake, or Cottage Cheese Zebra Cake.
Ingredients
- For the sponge:
- 4 eggs
- 125 g (1/2 cup) soft cottage cheese
- Sweetener ~6 g
- A pinch of salt
- For the cream:
- 120 g (1/2 cup) yogurt
- 100 g (3.5 oz) cream cheese
- 100 g (3.5 oz) berries
- Sweetener to taste
Instructions
- Separate the eggs; whisk the yolks with the cottage cheese, sweetener, and salt until smooth.
- Beat the egg whites to stiff peaks, then gently fold them into the yolk mixture.
- Bake at 180 C (350 F) for about 25 minutes; let the sponge cool completely.
- Blend the cream ingredients with the berries; layer the cream over the sponge, sprinkle with coconut if you like, and chill before serving.
Tips
- Beat the egg whites in a spotlessly clean bowl for the loftiest sponge. Allrecipes has a great primer on whipping perfect egg whites.
- Fold gently — stirring hard knocks the air out and the sponge turns dense.
- Chill the finished cake at least an hour so the cream sets and the flavors meld.
Nutrition: per 100 g: 169 kcal, protein 13 g, fat 11 g, carbs 4 g.