Today, we’ve prepared for you a recipe for this marvelous sweet treat. At the base of this dessert cup is banana flavoured sponge cake, perfectly complemented by vanilla cream filling. This protein-rich combination will win over your taste buds and delight your muscles. We recommend preparing your cups a day in advance, and then simply reach for one in the fridge. A luxurious breakfast or snack right at hand.
Ingredients for banana sponge cake:
- 110 g fine spelt flour
- 50 g xylitol
- 50 g butter
- 30 g vanilla flavoured protein powder
- 6 g baking soda
- 1 egg
- 1 banana
- a pinch of salt
- spray oil for greasing the baking tray
Ingredients for the protein filling:
- 500 ml of low-fat milk
- 50 g vanilla flavoured protein powder
- 40 g of vanilla pudding
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Method:
Put xylitol, eggs and softened butter into a bowl, and whisk thoroughly. Then add all of the dry ingredients, meaning protein powder, baking soda, flour, and the pinch of salt and mix well. Mash a banana into a smooth purée and carefully mix it into the batter. Prepare the baking tray, spray it with cooking oil and pour in the batter so that its spread evenly. Put it in the oven pre-heated to 180 °C for 30–40 minutes and bake until done. Examine the sponge cake by poking it with a wooden pick. If it comes out dry, the cake base is finished. If it comes out wet, bake it a little longer. Once the sponge cake is ready, remove it from the oven and the baking tray by turning it upside down, and let it cool down.
You can now prepare the cream filling. Bring 400 ml of milk to a boil on a stovetop. Use the remaining 100 ml of milk to mix the pudding powder, and then pour this mix into the hot milk. Gradually add the protein powder and carefully whisk it in, cooking it for a while to make sure your cream filling doesn’t have any lumps in it.
Dice up the baked sponge cake base into small cubes.
Now you can start making the layers.
Get three glasses ready and make layers by alternating between the cubes of sponge cake and cream filling, until all of the ingredients are used up. Once done, let the glasses sit in the fridge for at least an hour. After that, they’re ready to be served and enjoyed.
Our tip: Letting the cups sit in the fridge overnight will give the cream filling enough time to soak into the sponge cake making it smoother. You can top things off using zero sauces, nuts or lyophilized fruits.
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Nutritional values | 1 cup (out of three in total) |
|---|---|
| Calories | 538 kcal |
| Protein | 34 g |
| Carbohydrates | 57 g |
| Fats | 18 g |
| Dietary fibre | 6 g |
These protein cups make for the perfect breakfast or a larger snack before or after a workout. Not only will you delight your taste buds, you’ll also provide your muscles with much needed nutrition.
Don’t hesitate and share your kitchen creations with us on social media, tagging us with the hashtag #gymbeamcom.
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