A quick-to-make and protein cake, quick and delicious, with little sugar and a secret ingredient : in fact it is a cake without flour and therefore also gluten-free, and personally it won me over. In addition to being light, low in fat and calories, this cake in fact does not contain any type of flour, and is very simple to make because it has very few ingredients. Here is the recipe for the flourless, milk and protein cake. 

FLOUR-FREE CAKE: THE PROTEIN MILK CAKE

For 8 servings
300 grams of skimmed milk powder (I used this BIO skimmed milk powder )
2 medium eggs
60 grams of cane sugar or normal
200 ml of water
a teaspoon of cream of tartar
250 ml of egg whites
grated zest of one lemon a large
pinch of salt
a teaspoon of butter for the pan
200 grams of blueberries or raspberries or strawberries or currants or blackberries or cherries

Procedure.

Mix the milk powder with the sugar, salt, water, lemon zest and the two eggs and mix well until you get a smooth batter: for a softer result use an electric mixer. Aside, whip the egg whites until stiff and add the cream of tartar while whipping them. Gently combine the egg whites with the milk and egg cream. In an oiled pan with a little butter, place the fruit on the base evenly (I used a 24 cm round pan: a baking dish is also fine), then pour the cream of milk and egg whites over the fruit. Put in a convection oven at 160 ° for about 35-40 minutes, with two small containers of water to create a more humid environment: the cake quickly colors on top, you have to wait for it to be cooked on the sides as well.

Turn off the oven, open the door and let it cool down gently.
Only when the oven is cold can we remove the cake, turn it out of the mold on a serving dish and sprinkle with a spoonful of icing sugar mixed with cinnamon.

Nutritional values ​​of the flourless, milk and protein cake:
210 calories with 2.5 fats, 28 carbohydrates, 17.5 grams proteins.