Meringue Cake

One of my favourite dukan desert. Not a difficult recipe, it will take you about 10 minutes to prepare and another 35-40 to cook in the oven.

Ingredients for the base:

-3 egg yolks

- 4 tbsp oat bran

- 2 tbsp wheat bran

- 2 tbsp corn starch

- 4 tbsp skimmed powder milk

- 150 g fat free yogurt

- 1 tsp baking powder

- 3-4 tbsp sweetener

- Vanilla flavoring

For the meringue topping

-3 egg whites

- 2-3 tbsp powder sweetener

How to prepare:

Preheat the oven at 170C/325F/Gas 3.

Separate the yolks from the egg withes. Mix the yolks with yogurt, brans, milk powder, cornstarch, sweetener, vanilla essence and baking powder. Put the mixture into a silicon mould (Ø 20cm) and cook in the oven for 15 minutes.

Meanwhile for the meringue topping, whisk the egg whites with a pinch of salt in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sweetener until smooth and glossy.

Spoon the meringue topping onto the cooked base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.

 Return the cake to the oven for a further 20-25 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool.

Carefully remove the cakes from the tin and set aside to cool completely on a wire rack.

Enjoy my dukan recipe!


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