Cloud-light, delicately sweet and astonishingly low in calories, this Bird’s Milk souffle cake tastes like a celebration dessert without the heaviness. Whipped egg whites and gelatin set into a silky, trembling souffle under a smooth cocoa glaze. If you love light no-bake treats, you will also adore our No-Bake Cottage Cheese Petit Cakes and the creamy No-Bake Dulce de Leche Cheesecake.
Ingredients
- 15 g instant gelatin
- 70 ml (1/4 cup + 1 tbsp) water
- 150 g (about 5) egg whites
- Sweetener to taste (erythritol)
- For the glaze: 50 ml (3 tbsp) milk, 2 tbsp cocoa powder, sweetener to taste
Instructions
- Soak the gelatin in the water for 10 minutes, then melt gently (microwave or water bath) without boiling.
- Whip the egg whites with sweetener to stiff peaks. Drizzle in the cooled gelatin while whipping briefly, then quickly transfer to a mold — it sets fast, so work quickly.
- For the glaze, whisk the hot milk with the cocoa and sweetener until smooth. Pour the cooled glaze over the set souffle and chill a couple of hours.
Tips
- Make sure the melted gelatin is cool, not hot, before adding it, so the egg whites do not deflate.
- Line the mold with plastic wrap or lightly oil it for a clean release.
- For more light dessert ideas, explore Allrecipes for low-calorie inspiration.
Nutrition: per 100 g: 70 kcal, protein 11 g, fat 1 g, carbs 2 g.