You can never have too much curd pies. Especially in summer, when there are so many berries and fruits.
Put the eggs in a bowl, add the egg whites and erythritol, and whisk until the mass increases considerably in volume.
Add both curds and beat with eggs, sweetener, and vanilla.
Add the ricotta and gently stir it in.
Cut the fruit finely.
Add the flour, starch and baking powder to the curd mixture and stir in the cut fruit.
Place the dough in the tin and place in the oven at ~170 °C and bake for ~60 - 75 minutes (depending on the oven).
When the baking is almost done, turn off the oven and allow it to cool completely without opening the door.
Finished product weight 2000
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.
