This cake provides a solid dose of high-quality protein from skyr and eggs – ideal for supporting your muscles. The berries and turmeric add an anti-inflammatory component, while the light consistency is perfect for the warmer seasons. A guilt-free treat!
Preheat the oven to 175°C (350°F) top/bottom heat and line a small springform pan (approx. 18-20 cm) with baking paper.
Separate the eggs. Beat the three egg whites in a clean bowl until stiff peaks form and set aside.
In a large bowl, mix skyr, low-fat quark, egg yolks, protein powder, oats, chia seeds, baking powder, sweetener, lemon zest, and turmeric until a homogeneous mixture forms. Stir in the almond milk.
Gently fold the egg whites into the skyr mixture, ensuring the airy texture is maintained.
Pour half of the mixture into the prepared springform pan. Distribute half of the berries on top. Add the remaining mixture and top with the remaining berries.
Bake the cake for approx. 45-55 minutes. It should be golden brown, and a skewer inserted into the center should come out clean.
After baking, let the cake cool in the switched-off oven with the door slightly ajar for approx. 15 minutes to prevent it from collapsing too much. Then let it cool completely and ideally serve chilled.
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