Breakfast ideas: mini berries cake

in IDEAS/Sweet
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Hi there!

Skipping breakfast could throw off your body’s rhythm of fasting and eating, therefore it is really important to choose the morning meal that nourishes and fuel the body.

Here is one of our favorite tasty breakfast recipes to super-charge your morning.

Cake base:

  • Egg white, 125g
  • Flour mix (rice+chestnut, 50/50 ratio), 30g
  • Blueberries, 25-30g (1 handful)
  • Unsweetened cocoa powder, 5g
  • Baking powder, 5g
  • Coconut oil, q.s.

Creamy filling:

  • Raspberry skyr, q.s. to fill the cake (2-3 teaspoons)

Before start cooking, apply coconut oil generously to the entire inside of the saucepan (a small one, 10 cm in diameter).

Ok, go ahead 🙂 .

In a bowl, whisk together all the ingredients and let the batter rest for 2-3 minutes. Put the saucepan on low heat. Add the batter to the saucepan, then cover and cook for around 2-3 minutes.

As soon as the batter begins to thicken, add the blueberries and continue to cook for 13 to 15 minutes more. This step should prevent the fruit from sinking to the bottom.

Once the surface of the cake appears to thicken, turn it over and put it back into the pan to finish cooking for 2-4 minutes more.

Transfer the cake to a plate (or a cooling rack) and let it cool down. Flip the cake over and from the bottom, gently remove a circular piece of dough with a stamp, a knife or even a melon baller.

Fill your cake using a teaspoon or a piping bag. Pick up the circular piece you removed from the bottom and place it back as a plug to seal the filling in.

Chill it in the refrigerator overnight. Taste it cold or at room temperature.

Average nutritional values:

g per 100g% RI*
Energy (kcal)1276,4
Fat3,44,8
of which
saturates0,73,3
Carbohydrates14,3
of which
sugars4,55,0
Fibre1,7
Protein8,9
Salt0,813,8

*RI: Reference Intake, EU FIC Annex XIII part B) for front of pack (FoP) nutrition labels

Make your choice and enjoy it!

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