Nevjerovatna proteinska torta od slatkog krompira sa dodatkom glazure od proteina cimeta

The main goal of a post-workout diet is to quickly and efficiently deliver spent fuel to muscles and provide them with material to repair, build and strengthen current as well as new muscle tissue. An after-workout meal should be made up of lots of protein and carbohydrates. By providing a source of protein to your body, you are doing a very important thing in the field of post-workout nutrition. This protein cake is a very good first step in the post-workout diet.

Basic things to do in the process of making cakes:

  1. Bake the protein cake in a small bread pan
  2. Add protein glaze
  3. Cut the cake diagonally
  4. Put one half of the cake on top of the other

The use of this way of making a cake is due to the simplicity and taking up very little space in your refrigerator. It is easier to make more cakes than one cake (illustration of 4 steps) and thus save your time, ingredients and space in the refrigerator.

Ingredients:

2 large boiled sweet potatoes (265g)

¾ cups of whey protein powder "Cellucor Core Whey"

olje cups of liquid egg whites


2 tablespoons coconut flour

Ingredients for the glaze:

1 pack of quark or Greek yogurt (300g)

¾ cups of whey protein "Cellucor Core Whey"

Instructions:

Mix all the ingredients and bake in three smaller bread pans (you can use silicone pans) at 160 degrees for about 25 minutes or until the knife is clean when you pierce the mixture.

Leave the cake to cool, then mix the icing ingredients in a bowl. When the cake has cooled, pour the icing over the top (you can also add chopped almonds or walnuts) and cut the cake diagonally.

Finally, arrange the cut pieces on top of each other and you have the finished cake slices.

Nutrients:

342 calories 47 g protein

27 g carbohydrates

2 g fat

Note:

Be careful not to overcook the cake. Keep an eye on it and take it out the moment it is baked. You can bake it a little less if you want better smoothness.

You can use casein instead of whey for the glaze. If you use casein, use less because casein absorbs more fluid than whey!

Add a little walnut to the cake for extra texture and flavor. Enjoy ....

Retrieved from: Proteinpow.com

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