BIRTHDAY CAKE - 10 PIECES - Nordic Nutrition

BIRTHDAY CAKE - 10 PIECES

We can not get around it. There MUST just be layer cake for a birthday! Therefore, of course, we have made a real layer cake with lots of protein and the most delicious, airy consistency. We got a bright idea and used Pancake and Waffle Mix for the bottoms - so it was quite successful, if we have to say so ourselves!

90 minutes

CALORIES
253 kcal
PR. PIECE
 
CARBOHYDRATES
20 g
PR. PIECE
 
PROTEIN
12 g
PR. PIECE
 
FAT
14 g
PR. PIECE

Ingredients

Layer cake bases:

250 g egg whites
140 g sweetener in spreading form
150 g pancake and waffle mix - classic
2 tsp. vanilla sugar
1 large tsp. baking soda

Fill:

650 ml whipping cream 19%
45 g bodylab whey 100 vanilla milkshake
2 large bananas
300 g fresh / frozen blueberries (thawed)
possibly. blue fruit color

Topping:

125 g fresh blueberries
125 g fresh blackberries
possibly. cake crumbs

 

Course of action

Layer cake bases:

  1.  
    Turn the oven to 200 degrees alm. oven.
  2.  
    Put Bodylab Egg Whites and sweetener in a bowl. Use an electric whisk, and beat until the mass has become a solid foam (the bowl must be able to be turned upside down without the foam falling out).
  3.  
    Put Bodylab Pancake and Waffle Mix, vanilla sugar and baking powder in a bowl and mix well.
  4.  
    Pour the dry ingredients into the bowl with the foam a little at a time. Use a sieve to avoid lumps. Gently stir the dry ingredients into the foam to maintain the airy consistency.
  5.  
    Distribute the dough in a springform pan of 20-25 cm in diamonds lined with baking paper.
  6.  
    Place the springform pan on a baking sheet on the bottom rack in the oven and bake for 23-25 ​​minutes.
  7.  
    Prepare if necessary. the filling while the cake is the oven.
  8.  
    Allow the cake to cool completely in the mold and cut it into three bases.

Fill:

  1.  
    Whip the cream until it reaches a fluffy consistency that is slightly thinner than whipped cream. Now add the Bodylab Whey 100 Vanilla Milkshake to the mixture and whisk it to a firm whipped cream.
  2.  
    Stir if necessary. a little fruit color in if you want an extra colorful cake! Now place the vanilla cream in the fridge until the bottoms have cooled and the layer cake is to build up.
  3.  
    Cut the bananas into thin slices and spread half of the banana slices on the bottom of the layer cake. Now spread half of the blueberries on top of the banana slices. Then distribute approx. 1/3 of the vanilla cream onto the fruit.
  4.  
    Put the next base on the cake, and repeat the same process.
  5.  
    Put the last layer cake base on the cake. Spread the last vanilla cream on top and possibly. side of the cake if you wish.

Topping:

  1.  
    Sprinkle cake crumbs onto the cake, then spread the fresh berries on top of the cake. Cake crumbs can easily be omitted.

TIP: It is an advantage to make the layer cake well in advance, as it becomes more cut-resistant by standing in the fridge for a few hours. You can also easily make it the day before serving. Wait if necessary. with getting topping on the cake until it is to be served.

Shelf life: 2-3 days in the refrigerator.