want some?

I made that other anons protein cake recipe. I just added a little milk and a tbsp of Nutella.
anybody want some?

  1. 5 months ago
    Anonymous

    Nice, how is it? Looks a bit dry.

    • 5 months ago
      Anonymous

      So fucking dry. you have to eat it with a cup of coffee. amazing macros even with the Nutella though

      • 5 months ago
        Anonymous

        >So fucking dry. you have to eat it with a cup of coffee
        kek. Maybe some banana could juice it up?

      • 5 months ago
        Anonymous

        >So fucking dry. you have to eat it with a cup of coffee
        kek. Maybe some banana could juice it up?

        this is IST
        we drink milk here buddy

        • 5 months ago
          Anonymous

          fair and checked.

          Wonder if undertaking it like a soufflé would combat the dryness.

          how? like leaving it raw in the middle?

          • 5 months ago
            Anonymous

            >how? like leaving it raw in the middle?
            Idk just spitballing here. I don't know how to bake.

      • 5 months ago
        Anonymous

        Try dipping it in milk and report

        • 5 months ago
          Anonymous

          its oke

          >loooot of effort
          do cooklets really?

          Im actually quite a good and enthusiastic cook. I just cannot muster that same energy for baking. baking for me has to be quick and simple or else I hate doing it

    • 5 months ago
      Anonymous

      So fucking dry. you have to eat it with a cup of coffee. amazing macros even with the Nutella though

      >So fucking dry. you have to eat it with a cup of coffee
      kek. Maybe some banana could juice it up?

      Anything traditional you bake with protein powder is going to be dry as fuck, youre much better off making a cheesecake with it. Mix the powder with greek yogurt and cream cheese. The macros arent quite as good but its much more palatable

      • 5 months ago
        Anonymous

        Not a bad idea, might try that.

        • 5 months ago
          Anonymous

          I do it somewhat often, its much tastier than most baked things with whey powder. You can use sugar free maple syrup and graham cracker crumbs to make a crust

  2. 5 months ago
    Anonymous

    Wonder if undertaking it like a soufflé would combat the dryness.

  3. 5 months ago
    Anonymous

    Can some anon post the recipe?

    • 5 months ago
      Anonymous
      • 5 months ago
        Anonymous

        ive done the same thing but made pancakes with it, and yes is comes out dry, but with sugar free pancake syrup to moisten it up, they arent bad

        maybe try adding some greek yogurt to it to keep it moist

        • 5 months ago
          Anonymous

          Damn are you literally me? My recipe is:

          >1 egg
          >1 scoop of whey isolate
          >1/4 cup of no-fat greek yogurt (or 55g)
          >splash of almond milk
          >sometimes a tablespoon of psyllium husk for fiber
          >add powdered oats or wheat flour if I want carbs

          I bake that into a waffle, add peanut butter and sugar free syrup on top of mine.

      • 5 months ago
        Anonymous

        So fucking dry. you have to eat it with a cup of coffee. amazing macros even with the Nutella though

        Just add some butter to the "dough" and it should come out less dry

      • 5 months ago
        Anonymous

        just need to add butter to it....baked goods with no oil dont really work

        • 5 months ago
          Anonymous

          put a big spoon of Nutella in though

          • 5 months ago
            Anonymous

            prob more white sugar than anything. add 1tbsp butter next time

    • 5 months ago
      Anonymous

      Post the recipe anon! Really wanna try it out and see if I can make it less dry.

      >3 eggs
      >3 scoops of vanilla whey
      >1tsp baking powder
      whisk together and bake for 15 mins on 200C (400F)
      I added milk and nutella

      • 5 months ago
        Anonymous

        How much milk?

        • 5 months ago
          Anonymous

          just a good little pour

          I said it in the other thread and I'll say it again: ditch the baking powder, separate the eggs and whip the whites to stiff peaks, then whip all the other stuff to a homogeneous mix and fold it into the whites. That'll make it about 9001% fluffier than the utterly inadequate leavening you used.

          yeah but thats a loooot of effort for a meme recipe

          • 5 months ago
            Anonymous

            >loooot of effort
            do cooklets really?

      • 5 months ago
        Anonymous

        I said it in the other thread and I'll say it again: ditch the baking powder, separate the eggs and whip the whites to stiff peaks, then whip all the other stuff to a homogeneous mix and fold it into the whites. That'll make it about 9001% fluffier than the utterly inadequate leavening you used.

  4. 5 months ago
    Anonymous

    Add apple sauce? Treat it tres Leche style and soak it with unsweetend almond milks or something, maybe mix in a banana? Kind would like to experiment, but I don't wanna waste my protein powder. Shits expensive and I'm a poorfag

  5. 5 months ago
    Anonymous

    Post the recipe anon! Really wanna try it out and see if I can make it less dry.

  6. 5 months ago
    Anonymous

    Add protein frosting. I'm an animal so take warning, but you can mix whey protein powder and plain Greek yogurt to get a protein frosting. Idk the ratios

    • 5 months ago
      Anonymous

      or fat free cream cheese + protein powder

      • 5 months ago
        Anonymous

        Icingchads we just keep winning

  7. 5 months ago
    Anonymous

    Ck anon here, why don't you make a custard pudding with extra protein power instead of a cake ? ( pic related, i like to make 2 pounds giga puddi, tea spoon for scale)
    custard pudding just require eggs and milk, the tricky part is that it need to be cooked '' bain marie'' ( basicaly, you put you egg and milk mixtrure on a mold with a lid, you put in on a over dish with hot water and bake it at low heat on a oven)

    i could give you instruction how it's done

    • 5 months ago
      Anonymous

      gib

    • 5 months ago
      Anonymous

      >giga puddi

      hhhhhhehehe

    • 5 months ago
      Anonymous

      gib instructions please

      • 5 months ago
        Anonymous

        gib

        i will try protein chocolate puddi tonight, the GIGA PUDDI one has quite some caramel inside but i think the macro are still nice, i have to check how the whey and the sucralose keeps up during the cooking time, if it still taste good.

        stay tune here for updates and if this place get archived well, i'll make another thread

        • 5 months ago
          Anonymous

          Lurking

        • 5 months ago
          Anonymous

          >sucralose

          you want to use allulose/monkfruit/erithrytol when baking

          • 5 months ago
            Anonymous

            yeah i know, but i only have chocolat whey now, plus it's a trash test as i said, remember, i'm doing this freestyle, i have no idea how it's gonna turn out, but i'm doing my best

            for this recipe, you will need
            3 eggs
            400ml of milk
            50gr of whey, i have chocolate whey but you could go for any flavor

            heat the milk in a pan, it must be just above boiling, be carefull
            whisk the eggs with the protein powder in a bowl

            • 5 months ago
              Anonymous

              pour the hot milk into the egg/whey mixture, whisk well, and then tranfert the mix into small heat resistant cups
              i have my own fancy cups with a tiny heat resistant lids because i'm a nerd and i like PUDDI but you just need to cover them up with aluminium foil if you don't have this type of silly things

              • 5 months ago
                Anonymous

                each cup have around 110 gr of the mixture
                now comes the tricky part, you need to ''bain marie'' them, so you take a large pan with a lit, heat some water, remember, the water should NEVER be boiling otherwise the texture of the PUDDI will be ruined

                put your covered cups in the pan, on low heat, cover and cook for about 10 to 15 min, the cooking time depends on the size of the cups, the bigger, the longer, the GIGA PUDDI took about 20/25 min to cook

              • 5 months ago
                Anonymous

                fuck forgot the pic

              • 5 months ago
                Anonymous

                and now we wait

              • 5 months ago
                Anonymous

                i'm excited

              • 5 months ago
                Anonymous

                hey it's not that bad, the PUDDI are set, i could have done a better looking PUDDI by removing the foam, but honeslty, who care at this point ?

                you can see some chocolate dust who didn't dissolve all the way into the mixture that's predictable, but won't affect much the taste

              • 5 months ago
                Anonymous

                you should have put caramel or chocolate syrup in the bottom since you can clear it with a toothpick

              • 5 months ago
                Anonymous

                Hmm, could use a very small amount of turbinado sugar with a torch to give a nice caramel taste

                i tried to make something with macro easy to calculate, so my goal was to make something palatable high protein and a little more exiting than pancakes, and if it turns okay, i can try to make it tastier on next try
                chocolate really left some stuff on the bottom too, it's way better to use flavorless whey, i'll remember that

                so, we have for 5 servings

                -50gr of chocolate whey, that's 206 calories, 3.5 fat, 2gr carbs and 41gr protein
                -3 eggs are 206 calories, 15gr fat, 3gr carbs, 18gr proteins
                -400ml milk is 188 calories, 7gr fat, 15gr carbs and 10 gr protein
                feel free to correct me about the macros, i'm bad at math

                but you all have to wait a couple of hours for the taste test because there is no way in hell i'm eating warm PUDDI in the middle of summer

              • 5 months ago
                Anonymous

                how does it taste
                i need to know
                it could change my life

              • 5 months ago
                Anonymous

                it's honeslty good ( for a lurke warm PUDDI), the sucralose still works after all , tastes chocolaty, i'm happy it turned that way with a recipe from the top of my head with what was available in my cupboards.

                texture is nice, it's like a very thick pudding; maybe i could add more milk next time, like 600ml instead of 400ml

                i might try it again with neutral whey and make it with caramel sauce or vanilla flavoring, you don't need to add that much sugar after all , and i'll make a proper thread this time with proper macro per serving

              • 5 months ago
                Anonymous

                looks nice. do they keep well in the fridge?
                e.g. make 5 and they could keep from monday to friday?

              • 5 months ago
                Anonymous

                yeah sure, eggs are cooked so they can hold for 5days as long as they are well refrigirated

              • 5 months ago
                Anonymous

                Thanks for the recipe. It's rare to see french anons here

              • 5 months ago
                Anonymous

                making tomorrow, will try vanilla with a caramel sauce on one or two of them. thanks anon

              • 5 months ago
                Anonymous

                Good luck in the kitchen, dont forget to add a bit more milk like 500 or 600ml and don't overcook it, PUDDI should be jiggly when cooked

              • 5 months ago
                Anonymous

                Hmm, could use a very small amount of turbinado sugar with a torch to give a nice caramel taste

              • 5 months ago
                Anonymous

                cant wait to see what it looks like

        • 5 months ago
          Anonymous

          the cartoon on that milk is cracking me up

          • 5 months ago
            Anonymous

            Poast

  8. 5 months ago
    Anonymous

    Read casein protein is more moist.

    Would it be smart to mix casein and whey?

  9. 5 months ago
    Anonymous

    Just made it

    Added some milk, butter, and olive oil to try to make it a little more moist

    Shit was so dry I had to throw it out after eating half of it, despite dipping it in milk and maple syrup

    15 minutes might be too long, as the only thing that really needs to cook are the eggs and those cook fast

    Like other frogs said, protein powder would probably be better used in already moist recipes, like cheesecake or pudding. Frosting is another decent idea

    Instead of doing all this bullshit you’d be better off just eating four eggs and a protein shake like a fucking adult

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