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Cake with dried fruits and cottage cheese
It's been a while since I've baked my oat flakes treats. And in vain. You should try it too!
Delicious, light as a cloud is this roll of egg whites!
Preheat the oven to 160-170 °C.
Add a pinch of salt and lemon juice to the egg white and start to whisk at low speed. After a while, when the egg white has whisked into a light foam, add the sweetener and increase the whisk speed. Whip the egg whites to a stiff froth. Finally, add the cornstarch and stir gently into the egg white.
Spread the beaten egg white on a baking sheet or silicone mat (I recommend brushing it lightly with oil beforehand) and spread to a thickness of ~0,7 cm.
Place in the oven and bake for ~7-8 minutes. Be careful not to burn! (the meringue should be just a little "beige"). Remove and roll with all the baking paper while still warm and leave to cool.
Prepare the cream - add the Ricotta, vanilla sugar and sweetener to the culinary curd and whisk.
Spread the cream over the cooled meringue biscuit, place a raspberry in the centre and roll up into a roll.
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Finished product weight 502
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
It's been a while since I've baked my oat flakes treats. And in vain. You should try it too!
Summer has its own priorities, and "okroska" also suits it too.
Have you ever eaten a healthy, figure-friendly honey cake? And if it is made in the form of a heart? I think it will be very suitable for the heart of the day and the holiday of March 8! Pleasure for both heart and stomach!
A great idea for a few breakfasts in the morning.
