A delicious, tender, healthy, low-calorie cake, without a single gram of flour.

ingredients

Makaroni Italpasta Nr.111 Capelli 500g

200 grami Olu baltums

70 grami Saldinātājs (es izmantoju alullozi)

25 grami Kukurūzas ciete

1 ēd.k. Citronu sula

Makaroni Italpasta Nr.111 Capelli 500g

700 grami Kulinārijas biezpiens "Baltais"

10 grami Vaniļas cukurs

Makaroni Italpasta Nr.111 Capelli 500g

300 grami Ogas (man saldētu ogu mix)

40 grami Kukurūzas ciete

150 grami Ūdens

Saldinātājs (pēc nepieciešamības)

Makaroni Italpasta Nr.111 Capelli 500g

35 grami Šokolāde RED bez cukura

20 grami Piens 2%

200 grami Dažādas ogas dekoram

preperation

1. Preheat the oven to 175 °C.

2. Whisk the egg whites into a light foam. Then add the sweetener and whip everything into a stiff, thick mass. Whip for ~2 minutes. Stir in 10 g cornstarch at the end. Divide the mixture into 4 parts (for 4 sponges).

3. Place the mixture on baking paper or a silicone mat, which MUST be greased with oil beforehand to remove the sponge cake. Spread the mixture to a thickness of ~1 cm.

4. Place in the oven and bake for ~7-8 minutes (until the top is golden brown).

5. Remove from the oven, place on another baking sheet with the baking paper side up, and carefully remove it. Cool.

6. Blend berries (fresh or frozen) with a blender and pass through a sieve.

7. Add the cornstarch and sweetener to the berry mixture and bring to the boil, stirring until thickened. Set aside to cool.

8. Mix the cooking curd with the berry jam.

9. Place the first sponge cake on the base. Place a pastry ring around it and line the inside with a sheet of acetate. Tighten the pastry ring around the sponge cake.

10. Spread 180 g of cream on the sponge cake. Spread the cream, place another sponge on top and press down lightly.

11. Repeat the same steps for the third and fourth biscuit.

12. Leave some cream to spread on the sides of the cake in the morning and put the cake in the fridge overnight.

13. In the morning, cover the sides of the cake with the remaining cream and smooth.

14. To make the chocolate icing, heat the milk, add the chopped chocolate and stir until melted.

15. Pour the chocolate icing into a pastry bag and cool to ~26-28 °C degrees.

16. Cut off the end of the bag and decorate the cake with chocolate. Layer berries on top.