Enriched with an extra dose of protein, this delicious and gluten-free dessert à la milk sandwich is a delightful treat. Utilize this recipe and discover that homemade versions of well-known sweets are not only tasty but also significantly healthier!
Ingredients – chocolate sponge
- Eggs: 4
- Cocoa powder: 2 tablespoons
- Potato starch: 1 tablespoon
- Sugar: 3 tablespoons
Ingredients – creamy filling
- High-protein cottage cheese: 400g
- Gelatin: 20g
- Water: 50ml
- Sugar: 3 tablespoons
- High-protein soy milk: 50ml
Ingredients – decorations
- Dark chocolate: 100g
- Desiccated coconut: 4 tablespoons
Preparation
Separate the egg yolks from the whites. Beat the egg whites into stiff peaks, gradually adding sugar. In another bowl, mix the egg yolks thoroughly with cocoa powder and potato starch. In batches, fold the beaten egg whites into the cocoa mixture and gently mix until combined.
Pour the prepared batter into a baking pan lined with parchment paper and bake for about 20-25 minutes. Allow the sponge cake to cool completely.
Soak the gelatin in warm water, stir, and let it sit for a few minutes until it swells and cools. Transfer all cream ingredients (including gelatin) to a bowl and blend until smooth.
Slice the cooled sponge cake in half lengthwise. Spread a generous layer of cream evenly over one half of the cake, covering it entirely, then place the other half on top.
Melt the chocolate and drizzle it over the cake. Sprinkle the entire surface with desiccated coconut. Cut the finished cake into equal-sized rectangles.
