The great variety of fruits that summer is bringing us is a great opportunity to incorporate it into more sweet and appetizing preparations when it is hotter, which sometimes reduces our appetite and can lead us to neglect our diet. Although in this protein cake we use apricots and blueberries, you can use peaches, nectarines, cherries, blackberries or a mix of your favorite fruit.
By enriching the dough with vanilla protein powder -vegan in our case-, we give it a sweeter touch without the need to add sweeteners, but if you want it to be a more proper cake for a dessert, you can try sweetening it a little more, for example with erythritol or a liquid alternative that hold the oven Using fruit that is already very sweet doesn’t really need much more.
You just have to take into account that depending on the type of fresh cheese or quark that is used, we will get a more or less moist cake, which should be left to cool for several hours in the refrigerator wrapped in several hours of paper so that it loses the excess. of water you can drop. A preventative solution would be pre-drain the fresh cheese with a tin or fine cloth -although it will lose weight that we will have to compensate for by using a larger quantity at first- or by using a thick yogurt or quark that is not completely skimmed.
Preheat the oven to 170ºC heat up and down and line a square or round mold about 20 cm on each side with non-stick baking paper. Prepare the fruit leaving it well washed and dried.
In a bowl, beat the eggs with the egg whites and the fresh cheese or yogurt, with the liquid vanilla if used. Add the protein powder, the ground almonds, the yeast, the citrus zest and mix well with a whisk until you have a dough no lumps.
Pour into the mold and distribute the fruit on top, cutting the apricots without the stone into segments, or simply chopping them. Actually when baked the dough will rise and medium will sink the fruitso you don’t have to be obsessed with leaving it very pretty either.
Distribute a couple of handfuls of chopped pistachios or other raw nuts and bake at medium height for a few 45-55 minutes, or until a toothpick inserted into the center comes out practically clean. Depending on the oven and the mold it may take more or less.
Wait a bit out of the oven before removing from the mold by lifting it with the help of the paper. Turn over with the help of a rack or plate, gently remove the paper and leave to cool on a couple of sheets of kitchen paper in case it leaks water. Once tempered, transfer to the refrigerator and let cool for at least two hours.
Weider Vegan Protein, Flavor, 100% Vegetable Protein from Peas (Pisane) and Rice, Gluten Free, Lactose Free, Palm Oil Free, White Vanilla, 750 Grams
With what to accompany the protein cake
We like to eat this type of cakes in summer freshat breakfast, a snack or after a hot workout, adding more pistachios on top and sometimes with some more acidic fruit to contrast flavors, such as raspberries or currants.
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