10g Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
25g vanilla cake mix
10g self raising flour
2g bicarbonate soda
2g baking powder
1 cup almond milk
For the filling:
15g Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
50g coconut yoghurt
50ml coconut cream - opened the refrigerate this allows the cream to thicken up
20g cream cheese
2g xanthan gum
1g cinnamon
4g sweetener
For the sauce:
2 teaspoons instant coffee
2ml kahlua
Instructions
To make the sponge layer:
Combine all sponge ingredients to form a cake like batter. Place into a lined rectangular cake tin and bake in oven for 15-20 minutes on 180 degrees.
To make the filling:
Place all filling ingredients in a stand mixer and allow to beat together for 20 minutes.
Pull sponge from the oven and allow to cool. Slice into 3 slices. Then take a cheesecake tray and place a small amount of filling into the tray.
To make the sauce:
Combine instant coffee and kahlua in a bowl with hot water.
Dip a slice of the sponge into the bowl and then press into the filling to release the air.
Add more filling then add another slice of soaked sponge, repeating this process until all the filling and sponge are used.
Thermowhey is a dairy protein blend designed to assist with weight loss. Available in a range of amazing flavours including the delicious Vanilla Maple.