This is probably the snack I make most often —it’s really very simple and quick to prepare!
Preheat the oven to 180 °C.
Whisk the egg whites until soft foam forms. Then add the erythritol and whisk until a thick foam forms. Whisk for about 2–3 minutes. Finally, carefully stir in the cornstarch.
Spread the batter onto baking paper or a silicone mat, which MUST be greased with oil beforehand (so that the sponge cake can be removed more easily later), and spread it out to a thickness of about 1 cm.
Place in the oven and bake for about 10–12 minutes (until the top is golden brown).
While the sponge cake is baking, prepare the cream: mix the culinary curd with the Ricotta and sweetener.
Remove the sponge cake from the oven, place another sheet of baking paper on top, flip it over, and carefully remove the paper from the bottom of the sponge cake.
Spread the cream over the meringue biscuit. Top with raspberries and kiwi. Roll it up using baking paper. Place it in the fridge.
Finished product weight 9000
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
