Simple PP sponge cake
The simplest recipe for PP sponge cake without sugar, lactose and gluten.
Anyone can cook. Don’t be afraid - try, be afraid - and try anyway.
The main secret to the fluffiness of this sugar-free sponge cake is well-beaten whites. Beat for 3 minutes - no less! And not by eye, but by the clock.
Recipe:
- Rice flour Garnets – 50 g
- Sweetener – 5 g Prebiosweet fitness (or 50 g Erythritol)
- Egg – 2 pcs C0 (130 – 150 g)
- Liquid or puree – 40 g (kefir, yogurt, fruits, berries, milk)
- Baking powder – 1 tsp without a slide (2-3 g)
For an overview of PP products and where to buy them in your region, see the article Where to buy PP products
PP Cake for healthy eating
Almost everyone believes that pastries and cakes and proper nutrition are completely incompatible things. For the most part, they turn out to be right. But, if you follow a certain recipe and follow the ingredients exactly, in skillful hands you can get a wonderful cake that can be consumed even if you follow the instructions. You can prepare a cake at home, which will organically fit into the PP system, using this recipe with photos. Ingredients 1/2 banana; 2 eggs; oatmeal 1/2 cup; apple jam 2-3 tbsp. spoons; milk 1.5% fat 1/4 cup; coconut oil for lubrication (can be replaced with sunflower oil, but the flavor will not be the same); coconut flakes (for dusting); baking powder 0.5 teaspoon; sugar or sweetener to taste. In this case, stevia; cocoa 1 teaspoon.
Cooking steps To prepare the PP cake according to this recipe, beat 2 eggs with a pinch of salt. By adding salt, you will achieve a good increase in the egg mixture.
Add 2 tablespoons of your favorite jam to the egg mixture and whisk everything well again.
Pour half a glass of oatmeal into the future dough. Grind half a ripe banana with a fork until smooth and add it to the dough. Add a quarter cup of milk and ½ teaspoon of baking powder. Mix the PP cake batter thoroughly.
Grease a baking dish with coconut oil. You can leave small pieces of solid butter at the bottom. It will add flavor to the cake.
Pour the batter into the pan and spread it evenly.
Sprinkle the top of the future cake with coconut flour or coconut flakes. Bake the cake in the oven at 180 degrees for 30-40 minutes.
After the cake has cooled, spread cream on top. To do this, mix 1 teaspoon of cocoa, 1 teaspoon of coconut oil and 1 tbsp. a spoonful of milk.
Sprinkle coconut on top of the chocolate frosting.
After cooling completely, the cake can be removed from the mold and cut into portions and drunk with morning tea. Bon appetit!
It is important to note that a balanced diet and quality products are an integral part of a healthy lifestyle. But, this is only part. When gaining weight, during the “cutting” period, or simply maintaining overall muscle tone, it is very important to maintain a regular training regimen. It is necessary to monitor the progress of work with weight and trends in the work of the muscular frame. Also remember about healthy sleep and rest periods. A balanced regimen is the key to a healthy body.
Without dough - but cake, without sugar - but sweet.
My absolute favorite keto treat.
SUGAR AND FLOUR ARE NOT ALLOWED ON KETO.
More precisely, you can’t use wheat flour —
Almond and coconut are possible. But today we can cope without them.
But no sugar allowed —
no options. And no amount of “gray/cane/transparent sugar is good for you” will help here - sugar is NOT allowed on keto!
But like any normal person, I also want sweets! And not only me - I know a lot of supporters of the keto philosophy who also have a “sweet tooth”.
But “sweet tooth” is special —
we simply cannot have all the sweets that most people enjoy.
Therefore, you have to “invent” something sweet of your own. Well, what could be sweeter than. cake?
LET'S PREPARE THE CAKE. WITHOUT FLOUR AND SUGAR.
Cakes are my secret dream. Ever since it hit me and I started cooking, I have been dreaming of learning how to make beautiful large cakes. and someday I will definitely do it!
In the meantime, we are preparing a cake that can be used on a keto diet. And which even my kids eat with pleasure - although “normal” sweets are also available to them.
INGREDIENTS FOR THE “CRUISES”:
Sakhzam to taste (I usually add 3 teaspoons of erythritol + stevia)
1. Mix everything in a blender until it becomes a liquid, homogeneous mass - so that there are no lumps left. And we bake “pancakes” in a frying pan —
trying to keep them as thin as possible.
2. I get 5-7 “pancakes” which we leave on the plate to cool a little.
INGREDIENTS FOR CREAM:
Full-fat sour cream (I take 30%) 200 g;
Sakhzam to taste. If I make a “cake” for myself, then I don’t have to add it at all. But since my kids will almost always have it, I add 3-4 teaspoons of erythritol + stevia.
3. Beat sour cream, cream cheese and sakhzam with a blender until thick. It must be really thick - otherwise you will not be able to grease the “cakes”.
4. Spread cream on each “cake” (pancake). Then we put a new “cake” on top and repeat until we run out of “cakes”. If desired, you can decorate the top of the cake with fresh berries or sprinkle with grated chocolate or nuts - as your imagination dictates.
5. Place in the refrigerator for an hour.
By the way, be careful - children can easily “hammer” this “cream” straight from the bowl of a blender with spoons.
