Milk cream cake

By the GetYourMacros team · 31 August 2026

A light and airy sponge cake filled with a delicate milk cream, inspired by a classic childhood snack.

• Time 25 min
• Course Snack
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 1 Egg (60 g)
• 25 g Oat flour
• Erythritol sweetener to taste
• 60 g Skyr
• 20 ml Skimmed milk
• Cornstarch to taste
• Baking powder to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat your oven to 170°C.
2. Separate the egg white from the yolk; whisk the white until stiff peaks form.
3. In a separate bowl, mix the yolk with the oat flour, baking powder, and half the erythritol, adding a splash of milk if too thick.
4. Gently fold the whipped egg white into the yolk mixture with a spatula to keep it airy.
5. Pour into a small rectangular mold and bake for 12-15 minutes until golden.
6. While the cake cools, whisk the skyr with the remaining erythritol and cornstarch until smooth.
7. Slice the cake horizontally and spread the milk cream in the center.
8. Chill for at least 30 minutes before serving.

Tips

• Wrap it in foil to keep it soft and portable for an afternoon snack.
• Add a drop of vanilla extract to the cream for an even more authentic flavor.

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