White Cheese and Red Fruit Cake with No Added Sugar

Ingredients

• 4 Eggs (Separate the whites from the yolks)
• 10 g Stevia (or other sugar‑free sweetener) (To taste, natural sweetener)
• 15 ml Liquid vanilla extract (About 1 tablespoon)
• 500 g 0 % fat cottage cheese (Firm, preferably without additives)
• 80 g Cornstarch
• 200 g Fresh red berries (strawberries, raspberries, blackberries, blueberries) (Cut into small pieces)

Instructions

1. Separate the eggs

   Crack the 4 eggs and carefully separate the whites from the yolks into two different bowls.

   Time: PT5M

2. Whisk the yolks with sweetener and vanilla

   In the bowl containing the yolks, add the stevia (10 g) and liquid vanilla (15 ml). Whisk until the mixture lightens and becomes frothy.

   Time: PT5M

3. Incorporate the cottage cheese

   Add the cottage cheese (500 g) to the lightened yolks and mix gently until a homogeneous consistency is achieved.

   Time: PT2M

4. Add the cornstarch

   Sprinkle the cornstarch (80 g) over the mixture and fold in delicately with the spatula.

   Time: PT2M

5. Whip the egg whites

   Using the electric whisk, beat the egg whites until stiff peaks form (well‑defined peaks).

   Time: PT5M

6. Fold in the whipped whites

   Add the whipped whites to the batter in three portions, folding gently with the spatula, lifting the mixture rather than stirring vigorously.

   Time: PT3M

7. Add the red berries

   Fold the fresh cut red berries (200 g) into the batter, distributing them evenly.

   Time: PT2M

8. Pour the batter into the mold

   Pour the batter into the non‑stick silicone mold, smoothing the top with the spatula.

   Time: PT2M

9. Bake

   Bake the cake in a preheated oven at 160 °C for 40 to 45 minutes. The cake is done when the surface is golden and a knife inserted in the center comes out clean.

   Time: PT45M

   Temperature: 160°C

10. Cooling and unmolding

    Let the cake cool for 15 minutes in the mold, then gently unmold onto a rack or serving plate.

    Time: PT15M

Nutrition Facts

Calories

136

Protein

6 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Flax eggs (vegan version)
• Instead of Stevia (or other sugar‑free sweetener): Erythritol, Sucralose
• Instead of Liquid vanilla extract: Almond extract
• Instead of 0 % fat cottage cheese: Plain Greek yogurt
• Instead of Cornstarch: Rice flour
• Instead of Fresh red berries (strawberries, raspberries, blackberries, blueberries): Frozen red berries

Equipment Needed

• Mixing bowl
• Electric whisk or mixer
• Silicone spatula
• Non‑stick silicone mold
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Separate the whites and yolks without contamination.
• Whisk the yolks with the sweetener until a pale color is achieved.
• Whip the egg whites to stiff peaks.
• Fold the whipped whites gently to avoid deflation.

Chef Tips from the Video

• Use very firm cottage cheese (0 % fat) to avoid excess moisture.
• For extra freshness, add a few chopped mint leaves just before serving.
• Lightly dust with toasted almond powder for a subtle crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 1 month, well wrapped in plastic film then a freezer bag.

Room temperature: At room temperature, the cake keeps for a maximum of 2 hours.

Make-Ahead Tips

• The cake tastes better the next day, when it has had time to absorb the flavors.
• You can prepare the batter ahead and keep it in the refrigerator for 30 minutes before baking.