Lemon cake
A source of protein and probiotics, this dessert supports gut health and promotes satiety. Lemon zest adds freshness and vibrant flavor, while stevia makes it low-calorie and suitable for a keto diet.
Preheat the oven to 170–180 °C in the “top+bottom” mode without convection.
Prepare a paper mold for the kulich measuring 9×9 cm.
Mix almond flour (50 g), whey protein isolate or casein (15 g), and baking powder (2 g).
Separately combine salt (1 g), stevia (40 g), cream of tartar (0.5 g), and vanillin (to taste).
Cream of tartar can be replaced with xanthan gum (0.1 g) or omitted altogether.
In another bowl, combine egg yolk (20 g), yogurt 2–5% (70 g), and lemon zest (2 g). Mix until smooth.
For the zest, use only the yellow part of the lemon peel without the white layer.
Whip the egg whites (60 g) to stiff peaks, gradually adding the mixture with cream of tartar.
Use eggs at room temperature.
Fold the dry flour mixture into the yogurt mixture. Gently mix with a spatula.
Add the whipped egg whites in portions, carefully folding them in from the bottom up to maintain the airy structure of the batter.
Transfer the batter to the mold. Lightly tap the mold on the table to remove large air bubbles.
Bake the kulich for 40–45 minutes until it is a confident golden color.
Completely cool the kulich on a rack without removing the paper mold.
Place the cooled kulich in the refrigerator for 4–5 hours to stabilize the texture. After that, remove the mold.
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