Protein Egg White Cake with Bananas and Avocado 🆙

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Recipe Identity Card

166 KCal Calories per serving
Easy enough difficulty
Doses for 6 people
Preparation 30 minutes
Average cost
Note 30 minutes for preparation; 45 minutes for cooking; 15 minutes for decoration and filling

Recipe Category: Sweets and Desserts / Light Diet Recipes / Protein Recipes / Egg White Protein Cake with Bananas and Avocado

Ingredients

For the cake

300 g of egg white
1 pinch of salt
1 pinch of cream of tartar
3 g of baking powder
50 ml of skimmed milk
40 g of fructose
100 g in banana
100 g of avocado pulp
45 g of whey protein
100 g of oat flour

For decoration (optional)

2 g of isinglass
50 g in banana
5 g of hazelnuts

For the protein cream

150 g of banana pulp
10 g of bitter cocoa
25 g of stevia and erythritol or another type of sweetener
50 g of whey protein
200 g of lean ricotta
100 g of avocado

Materials Needed

Electric whips
Hinged pan with a diameter of 24 cm
Spatula
Mixer
Chopping board
Knife
Sieve
Long blade saw knife

Preparation

First, prepare the basic pie dough. Cut the avocado lengthwise, remove the stone and peel it. Cut the pulp into cubes, weigh 100 g and collect them in the container of a pressure blender.
Peel the banana, cut the pulp into slices. Combine the banana with the avocado and blend until a frothy cream is obtained.
In a bowl, sift the oatmeal and combine the fructose, baking powder and protein powder. Mix the powders with the banana and avocado cream, then add the skim milk.

Did you know that
Oats are the richest in protein, have a low glycemic index, are a source of fiber and are capable of providing long-term energy without causing blood sugar spikes.
In this recipe we used banana-flavored milk protein isolate (pro 80), but you can use pea protein isolate, soy protein, or any other flavor of milk protein you like.
To sweeten, we recommend fructose but those who want to replace it with stevia, erythritol or sweetener in drops (eg TIC).
Avocado is a source of "good" fats, and is used as an alternative to butter, margarine and oil.
Skimmed milk is high in protein and low in fat: it can be replaced with soy milk or with other types of vegetable milk.

Preheat the oven to 160 ° C (ventilated) and line a hinged pan with a diameter of 24 cm.
Combine the egg whites in a blender container and whip until stiff, adding the cream of tartar (mass stabilizer) and a pinch of salt halfway through the process.
Mix the egg whites into the mixture with the avocado, banana and proteins, taking care to mix the mixture from the bottom up to avoid letting the egg whites go limp. Pour the mixture into the pan and bake at 160 ° C for 45-50 minutes.
While waiting for the cake to cook, start preparing the filling cream. In a blender container, combine 100 g of avocado pulp and blend it with the lean ricotta. Mix the ricotta cream with protein powder and bitter cocoa, then sweeten with stevia and erythritol (or with another sweetener).
Remove the cake and let it cool completely. Cut the protein cake into two discs, using a long-bladed saw knife.
Distribute the ricotta cream on the base of the cake. Add the sliced banana and cover with the other disc.
Proceed with the decoration (optional). Soak the gelatine in cold water for 5 minutes. Squeeze the isinglass from soaking and heat it in the microwave until dissolved.
Decorate the cake by making a flower with banana slices, then brush with the melted gelatin - essential to avoid oxidizing the fruit - and place a hazelnut in the center.

Alice's comment - PersonalCooker

This protein dessert, in addition to being light and really delicious, is also perfect for an alternative protein breakfast. And the beauty is that you can serve it on the table and make a good impression: think that I formulated this dessert to bring it as a gift to a bodybuilder friend, in view of a dinner. Result? Amazing!