This delicacy had not been made for a long time. This time, in the form of a cake with raspberries and apricots.

ingredients

Kokosr. piens Santa Maria oriģinālais 250ml

390 grami Egg white

120 grami Erythritol

39 grami Corn starch

3 grami Oil

Kokosr. piens Santa Maria oriģinālais 250ml

750 grami Culinary curd “Baltais” or skimmed milk curd “Amfora Varške”

750 grami Fresh cheese Ricotta Lago Maggiore (6 %)

600 grami Fresh raspberries

Sweetener of your choice

preperation

1. Preheat the oven to 180 °C.

2. Trešdaļu olu baltumu (130 g) sakuļ vieglās putās. Tad pievieno 40 g saldinātāju un saputo visu stingrā biezā masā. Puto ~2-3 minūtes. Beigās iemaisa 13 g  kukurūzas cieti.

3. Place the mixture on oiled baking paper or a silicone mat and spread it out in a layer approximately 1 cm thick. 

4. Place in the oven and bake for ~10-12 minutes (until the top is golden brown).

5. Flip the meringue with the baking paper facing up onto another sheet of baking paper and carefully remove the paper. Allow to cool.

6. Repeat everything two more times.

7. Prepare the cream: mix the culinary curd with fresh Ricotta cheese and sweetener.

8. Cover each meringue biscuit with cream and top with raspberries.