Dos Leches Cake 375 calories and 33g protein per serve

Dos Leches Cake with Swiss Meringue

5 servings – 375 calories and 33g protein per serve

Cake ingredients

125g vanilla Protein Powder

5 whole Eggs

4 Egg yolks (save whites for meringue)

160 g Chobani vanilla Yogurt (room temperature)

1 tsp Vanilla extract

1/4 tsp Baking Powder

Dos Leches Soak

1 cup unsweetened Coconut Milk 

50g lite Condensed Milk

Swiss Meringue Topping

4 Egg whites (from eggs above)

95g Sugar

Pinch salt

2 diced Peaches

Make the Cake Batter

Add whole eggs, extra yolks and yogurt to a mixer. Beat on high until pale, thick and airy. Sift protein powder and baking powder and fold into the mixture until just combined.

Bake

Divide evenly into 5 oven proof glass containers or one slightly larger baking dish. Bake at 180°C for 20 min. To check the cake is done pierce with a butter knife, if it comes out clean the cake is ready to come out.

Prepare & Add Soak

While the cake is baking mix the coconut milk and condensed milk. When the cake is done, poke holes in it and pour the soak over it in 2–3 stages, allowing absorption between pours.

Swiss Meringue

Put 4 egg whites and 95 g sugar in a clean heatproof bowl. Place the bowl over a pot of simmering water, making sure it doesn’t touch the water. Stir or whisk until the sugar fully dissolves and the mixture is hot and smooth (not grainy). Take it off the heat and beat with a mixer until it becomes thick, shiny and forms stiff peaks. Once cakes are cool top with 1/4 of meringue mixture. Top with half a diced peach before serving.