Dukan Diet Snickers Cake

Diet Snickers Cake

Hello my good ones?
Here, do not believe it!
There are only 111 kcal in this unrealistically tasty and beautiful cake!
Can you imagine this?
Suitable for the Dukan diet from the alternation stage.
Do you want to learn how to cook such a diet charm.

Dukan Diet “Snickers” Cake

Phase Suitability: Cruise Phase (PV days, due to added vegetables)

Ingredients:

For the Cake Base:

• 4 tablespoons oat bran
• 2 tablespoons wheat bran
• 2 eggs
• 4 tablespoons fat-free fromage frais (or fat-free Greek yogurt)
• 1 teaspoon baking powder
• Sweetener (to taste, erythritol or stevia recommended)
• 1 teaspoon vanilla extract
• Pinch of salt

For the “Caramel” Layer:

• 1 cup rhubarb (cooked and mashed, for a caramel like texture)
• Sweetener (to taste)
• 1 teaspoon vanilla extract
• Pinch of salt

For the “Peanut” Layer:

• 2 tablespoons konjac flour (for thickening)
• 1/2 cup fat-free fromage frais (or fat-free Greek yogurt)
• “Peanut” Flavoring (peanut extract or sugar free peanut butter powder in very small amounts- if allowed in your region)
• Sweetener (to taste)
• Pinch of salt

For the Chocolate Topping:

• 2 tablespoons unsweetened cocoa powder
• 4 tablespoons fat-free fromage frais (or fat-free Greek yogurt)
• Sweetener (to taste)
• Water (to adjust consistency)

Instructions:

1. Prepare the Cake Base:
   • Preheat oven to 180°C (350°F).
   • In a bowl, combine oat bran, wheat bran, baking powder, and salt.
   • In a separate bowl, whisk eggs, fromage frais, sweetener, and vanilla extract.
   • Combine wet and dry ingredients, mixing well.
   • Pour batter into a lined baking dish (small square or round).
   • Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
   • Let the cake base cool completely.
2. Prepare the “Caramel” Layer:
   • Cook the rhubarb until it is very soft.
   • Mash the cooked rhubarb until it is a smooth consistency.
   • Place the rhubarb into a saucepan, add sweetener, vanilla, and a pinch of salt.
   • Simmer over low heat, stirring frequently, until thickened.
   • Let it cool slightly.
   • Spread the rhubarb “caramel” layer evenly over the cooled cake base.
3. Prepare the “Peanut” Layer:
   • In a small saucepan, combine the konjac flour, fromage frais, “peanut” flavoring, sweetener, and salt.
   • Cook over low heat, stirring constantly, until the mixture thickens.
   • Let it cool slightly, then spread it evenly over the “caramel” layer.
4. Prepare the Chocolate Topping:
   • In a small bowl, combine cocoa powder, fromage frais, and sweetener.
   • Add water, a little at a time, to achieve a smooth, spreadable consistency.
   • Spread the chocolate topping evenly over the “peanut” layer.
5. Chill and Serve:
   • Refrigerate the cake for at least 1 hour to allow the layers to set.
   • Cut into squares and serve.

Important Notes:

• Rhubarb: This is used to create a “caramel” like texture and sweetness. If rhubarb is not available, you can experiment with other cooked, mashed, and sweetened Dukan-approved fruits or vegetables.
• “Peanut” Flavor: The peanut flavoring is the hardest part. Ensure that you are using peanut flavoring that is Dukan approved in your region.
• Sweeteners: Adjust the amount of sweetener to your taste preference.
• Portion Control: Even though this is a diet-friendly cake, remember to practice portion control.
• Konjac Flour: Konjac flour is used to thicken the peanut layer. If you cannot find this, you may omit it, but the texture will be different.
• Listen to your body: If any ingredient causes a negative reaction, stop eating it.

Enjoy your Dukan-friendly “Snickers” Cake!