Buchta s pudinkem a zakysankou by @lojdovale

50 min

8 servings

🥚

2 large

Eggs

🫙

30 g

Protein powder

🌾

60 g

Plain flour

🥣

100 g

Greek yogurt

🍫

10 g

Cocoa

🫙

5 g

Baking powder

🍬

20 g

Sweetener

🍮

20 g

Vanilla pudding powder

🥛

200 ml

Milk

🥛

200 g

Sour cream

💧

30 ml

Water

🪵

1 g

Cinnamon

  1. Preheat

    Preheat the oven to 180°C (350°F) and lightly grease or line a medium baking dish.

  2. Place
    • eggs

    Separate the 2 eggs, placing the yolks in one mixing bowl and the whites in a second mixing bowl.

  3. Whisk
    • eggs
    • granulated sweetener

    Whisk the egg yolks with 20 g granulated sweetener until pale and foamy.

  4. Mix
    • Greek yogurt

    Mix 100 g Greek yogurt into the yolk mixture until smooth.

  5. Add
    • spelt flour
    • cocoa powder

    Add 60 g spelt flour, 30 g protein powder, 10 g cocoa powder, and 5 g baking powder to the batter.

  6. Stir
    • water

    Stir the batter until combined, then mix in up to 30 ml water to obtain a thick, pourable consistency.

  7. Whip
    • eggs

    Whip the 2 egg whites to stiff peaks.

  8. Fold
    • eggs

    Fold the whipped egg whites gently into the chocolate batter without deflating them.

  9. Whisk
    • vanilla pudding powder
    • milk

    Whisk 20 g vanilla pudding powder with a small splash of the 200 ml milk until smooth.

  10. Heat
    • milk
    • sweetener for pudding

    Heat the remaining milk with 5 g sweetener for pudding until steaming.

  11. Whisk
    • vanilla pudding powder
    • milk

    Whisk in the pudding slurry and cook until the vanilla pudding thickens.

  12. Pour

    Pour the chocolate batter into the prepared baking dish and spread it into an even layer.

  13. Spoon
    • vanilla pudding powder

    Spoon the warm vanilla pudding over the batter, distributing it across the surface.

  14. Bake

    Bake the cake at 180°C (350°F) for about 30 minutes, until the cake is set and a toothpick inserted into an exposed cake area comes out mostly clean.

  15. Cool
    • sour cream

    Cool the cake completely, then spread 200 g sour cream evenly over the top.

  16. Sprinkle
    • ground cinnamon
    • Sour cream

    Sprinkle 1 g ground cinnamon over the sour cream topping and chill the cake briefly before serving.

Buchta s pudinkem a zakysankou by @lojdovale

50 min

8 servings

🥚

2 large

Eggs

🫙

30 g

Protein powder

🌾

60 g

Plain flour

🥣

100 g

Greek yogurt

🍫

10 g

Cocoa

🫙

5 g

Baking powder

🍬

20 g

Sweetener

🍮

20 g

Vanilla pudding powder

🥛

200 ml

Milk

🥛

200 g

Sour cream

💧

30 ml

Water

🪵

1 g

Cinnamon

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C (350°F) and lightly grease or line a medium baking dish.

    🍳baking dish

  2. Step 2/16

    Separate the 2 eggs, placing the yolks in one mixing bowl and the whites in a second mixing bowl.

    🥚eggs
    🥣mixing bowl

  3. Step 3/16

    Whisk the egg yolks with 20 g granulated sweetener until pale and foamy.

    🥚eggs
    granulated sweetener
    🥣mixing bowl
    🥄whisk

  4. Step 4/16

    Mix 100 g Greek yogurt into the yolk mixture until smooth.

    🥣Greek yogurt
    🥣mixing bowl
    🥄spatula

  5. Step 5/16

    Add 60 g spelt flour, 30 g protein powder, 10 g cocoa powder, and 5 g baking powder to the batter.

    🌾spelt flour
    🫙protein powder
    🍫cocoa powder
    🫙baking powder
    🥣mixing bowl
    🥄spatula

  6. Step 6/16

    Stir the batter until combined, then mix in up to 30 ml water to obtain a thick, pourable consistency.

    💧water
    🥣mixing bowl
    🥄spatula

  7. Step 7/16

    Whip the 2 egg whites to stiff peaks.

    🥚eggs
    🥣mixing bowl
    🥄whisk

  8. Step 8/16

    Fold the whipped egg whites gently into the chocolate batter without deflating them.

    🥚eggs
    🥣mixing bowl
    🥄spatula

  9. Step 9/16

    Whisk 20 g vanilla pudding powder with a small splash of the 200 ml milk until smooth.

    🍮vanilla pudding powder
    🥛milk
    🥣mixing bowl
    🥄whisk

  10. Step 10/16

    Heat the remaining milk with 5 g sweetener for pudding until steaming.

    🥛milk
    sweetener for pudding
    🍲saucepan

  11. Step 11/16

    Whisk in the pudding slurry and cook until the vanilla pudding thickens.

    🍮vanilla pudding powder
    🥛milk
    🍲saucepan
    🥄whisk

  12. Step 12/16

    Pour the chocolate batter into the prepared baking dish and spread it into an even layer.

    🍳baking dish
    🥄spatula

  13. Step 13/16

    Spoon the warm vanilla pudding over the batter, distributing it across the surface.

    🍮vanilla pudding powder
    🍳baking dish
    🥄spatula

  14. Step 14/16

    Bake the cake at 180°C (350°F) for about 30 minutes, until the cake is set and a toothpick inserted into an exposed cake area comes out mostly clean.

    🍳baking dish

  15. Step 15/16

    Cool the cake completely, then spread 200 g sour cream evenly over the top.

    🥛sour cream
    🍳baking dish
    🥄spatula

  16. Step 16/16

    Sprinkle 1 g ground cinnamon over the sour cream topping and chill the cake briefly before serving.

    🪵ground cinnamon
    🍳baking dish

Composition

Ingredients

Types

Eggs, Protein supplement, Dairy, Baking ingredients, Water

Ingredients

Eggs, Protein powder, Plain flour, Greek yogurt, Cocoa, Baking powder, Sweetener, Vanilla pudding powder, Milk, Sour cream, Water, Cinnamon

Notes

Protein powder (can be replaced with the same amount of flour), Sweetener (granulated sweetener or sugar, for the pudding, amount not given), Vanilla pudding powder (for the pudding), Milk (for the pudding), Sour cream (one tub), Water (a little, to thin the batter), Cinnamon (for sprinkling on top)

Allergens

Egg, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian, Reduced Sugar

Calories

255 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 25g, Sugars: 8g, Fat: 10g, Saturated Fat: 5.5g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 1.8mg, Potassium: 265mg, Phosphorus: 245mg

Vitamins

Vitamin A: 120µg, Vitamin B2: 0.3mg, Vitamin B12: 0.7µg, Vitamin D: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, whisk, spatula, saucepan, baking dish, measuring scale

Appliances

Oven, Mixer, Stove, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon Tea, Breakfast, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech, European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Moist, Soft, Creamy, Fluffy

Flavors

Chocolate, Vanilla, Tangy, Sweet, Cinnamon

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because of the dairy topping), fridge : 3 days (Store in an airtight container,Keep at 4°C (40°F) or below), freezer : 60 days (Freeze individual portions airtight,Freeze without the sour cream topping for best texture)