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Lavash pie with rhubarb and raspberries
This pie is amazing both in its simplicity and taste. It's just great!
This delicacy has not been cooked for a long time, but since it is very popular in our family, I will be happy to cook it again. This time with fresh raspberries.
Heat the oven to 150 °C degrees.
Beat the egg whites into a light foam. Then gradually, spoon by the spoonful, add powdered sugar, and vanilla sugar, and beat everything into a stiff thick mass. Whip everything for ~8 minutes. In the end, stir in 1 spoonful of potato starch (cornstarch can also be used).
Place the whipped mass on a baking sheet covered with baking paper and smooth it out. You can sprinkle it with chopped almonds.
Put in the oven and bake for ~40-45 minutes.
After baking the meringue, cover it with a towel and let it cool. Then turn it upside down - with the baking paper up (on another baking paper) and carefully remove it.
Meanwhile, prepare the cream – whisk the cottage cheese with milk into a homogeneous mass, and add Philadelphia cream cheese, fresh Ricotta cheese, sweetener, and vanilla. But do it very carefully — do not beat too hard, because the ricotta may curdle. It is better to just stir with a spoon or a silicone spatula.
Spread the meringue biscuit with cream, arrange raspberries on top, and roll it up. You can see how it is done here: https://www.youtube.com/watch?v=fhoceG9SUS4
Decorate as you please!
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Finished product weight 1200
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This pie is amazing both in its simplicity and taste. It's just great!
The porridge is delicious! Adding pumpkin, both in sweet and savoury versions is a winner, as this large berry is invaluable!
It warms and gives a great feeling of fullness, despite the small number of calories. This means one thing: eat and lose weight!
I could eat these pancakes every single day!
