When I start preparing for the fitness competition season, this delicious treat — which I’ve tried with countless different fillings — becomes a regular feature on my menu.
Preheat the oven to 180 °C.
Beat 150 g of egg whites until soft peaks form. Then add 50 g of erythritol and beat until stiff peaks form. Beat for about 2–3 minutes. Finally, whisk in 15 g of 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 later), and spread it to a thickness of about 0.8–1 cm.
Place in the oven and bake for about 10–12 minutes (until the top turns a light golden brown).
Remove and turn over onto another sheet of baking paper, with the baking paper facing up, then carefully remove the baking paper. Let cool.
Repeat the steps and bake another identical sponge cake.
Add water (40 g) to the gelatin (8 g) and let it swell.
Mix 300 g of culinary curd with 400 g of vanilla pudding (I use a culinary “spatula”) and sweetener (the vanilla pudding and curd should be at room temperature!).
Add dissolved gelatin (either by heating it in a water bath or in short bursts in the microwave) to the mixture and whisk until smooth.
Set it aside to let the mixture thicken slightly, then divide it into 2 equal parts.
Spread half of the cream onto the first sponge cake.
Place the second sponge cake on top and spread the remaining cream over it.
Cut the sponge cakes in half and stack them on top of each other. Sprinkle with cinnamon sugar.
Finished product weight 1000
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.
