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Meringue cake with nuts and berries
Sometimes you can already afford to eat live "sugar" - if it is combined with less "unhealthy" products, it results in nothing.
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Tender, delicious, sunny! And with fantastically great nutritional value!
Prepare ahead of time: peel and cut into pieces 2 x 300 g mangoes.
Separate the egg whites from the yolks of 2 eggs.
Add erythritol, and milk to the egg yolks, and whisk. Add flour.
Beat the egg whites and mix them into the whipped dough.
Pour the dough into a mold and bake a biscuit at a temperature of ~ 180 degrees.
Cool the sponge cake and cut it in half.
Pour 100 g of dry mango jelly with 150 g of water and heat to dissolve the gelatin (do not boil). I melt it in 20-second pulses in the microwave. Set aside to cool.
Mix fresh Ricotta cheese with culinary curd "Baltais" and sweetener. Stir in 300 g of chopped mango pieces. (I blended them a little more).
Add the cooled mango jelly to the mass and mix.
Place 1-half of the cut sponge cake on the base. Soak with a mixture of apricot jam and water.
Place an acetate sheet and a metal pastry ring around it. Arrange the cookies vertically on the inside.
Pour the prepared mango mousse inside.
Put the other half of the biscuit on top of the mango mousse and press down. Soak it with a mixture of apricot jam and water. Put it in the refrigerator.
Pour 8 g of gelatin with 48 g of water and leave to swell.
Put 300 g of sliced mango and 50 g of water in a saucepan. Add sweetener and turmeric as needed. Cook and whisk with a blender.
Melt the swollen gelatin and add it to the mango puree.
Take the cake out of the refrigerator and pour the mango mixture on top. Put it back in the refrigerator.
Decorate as you like in the morning.
Finished product weight 2150
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.
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