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Chocolate later fridge cake with vanille cream

#1
C as Chocolate Layer Fridge Cake with Vanilla Cream



Preparation Time : 30 minutes
Cooking Time 15 minutes Refrigeration Time : overnight Serves
6 Phase PP




Ingredients

FOR
THE CHOCOLATE CAKE
2 tbsp Oat Bran
1 tbsp Wheat Bran
1
tbsp Protein powder
1 tsp. baking
powder
1 tsp Fat free cocoa powder
2 tbsp. Fat Free Normandy Fromage Frais
2 eggs
whites
Splenda Granulated Sweetener



FOR
THE VANILLA CREAM
2 Gelatine
leaves
1 tbsp Protein Powder
2 egg yolks
100ml skimmed milk
5
tbsp Fat Free Fromage Frais
Splenda Granulated Sweetener
Vanilla
Essence





Preheat
the oven to 200 C / Gas 6.
Combine
all ingredients listed for the chocolate cake and pour into a
small cake tin. Bake for 15 minutes. Remove the cake from the mold
and let it cool on a wire rack.

Soak the gelatine leaves in
a small bowl of cold water to soften. Meanwhile, bring the milk to
the boil stirring constantly.
Combine
the egg yolks & protein powder and slowly pour the very hot
milk over and stir. Squeeze any excess
water from the gelatine leaves and stir into the hot milk mixture
until fully dissolved. Add the Splenda and Vanilla Essence &
let the mixture cool slightly until warm. Add the Fromage Frais &
stir. Divide the cooled cake horizontally, into 3 rounds &
place the bottom/base slice into the bottom of your cake tin.
Pour
over some of the cooled Vanilla mixture & top with another
layer of cake. Repeat with another layer of vanilla cream and
finish with the remaining cake round to cover. Refrigerate
overnight and enjoy the next day.
 
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#2
Looks amazing, post if you try it!
 

Maintainer

** Chief WITCH **
#4
IDS - can you ask the question on the official chat "where do we find protein powder in the UK?" please?!! and also "which one is ok!"

Mouse - what's the composition of yours? I'll check per the French one
 
Last edited:

Maintainer

** Chief WITCH **
#5
<oooh this is exciting cos if Mousey's powder is ok, maybe she'll make me one!>
 
#7
Just off out but will ask question when i get back and post a new thread on the general site when i get an answer...ive a quick question first though...benefit of protein powder in a cake? x
 

m-mouse

Not very good at this!
#8
Not sure really - bulk it out a bit? Anything to make my cakes as big as possible!

In this recipe it is in the custard - maybe makes it more creamy?
 

Maintainer

** Chief WITCH **
#9
In France, Protifar is used instead of cornflour as a thickening agent (cornflour being a tolerated ingredient, and protein powder not). It's hard to find, expensive in chemists if they'll accept to order it, so only available online in Belgium. However, for obese people, if the GP prescribes it, it's reimbursed by social security! He does emphasise (in four different ways at least) NOT to use it for meal replacements though...

Protifar also has a very short shelf life alas.

So Mouse - the composition is?
 

m-mouse

Not very good at this!
#11
Sanatogen High Protein powder

per 100g
energy 360 cals
protein 81 g
carbs 5.8g
(of which sugars) 5.8g
fat 1.2g
(of which saturates) 0.74g
fibre 0g
sodium 140mg
calcium 2100 mg
 

Maintainer

** Chief WITCH **
#12
Starts off similar, but then yours is way more carby
Analyse moyenne par 100 ml :
Energie – 370 kcal / 1570 kJ
Protéines – 88,5 g
Glucides – < 1 g
Lactose – < 1 g
Lipides – < 2.0 g

I left those glucides in for Sarah, in case she's reading
 
#14
I have no idea what you are both talking about :) xx
 
#16
Well, i figured that much!! x
 


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