A variation of my delicious meringue roll. I'll tell it like it is, without hypocrisy - an incredibly delicious variation!

ingredients

Konservēta kukurūza Bonduelle 530g/360g

600 grami Olu baltums “Eva”

60 grami Kukurūzas ciete

180 grami Saldinātājs (eritritols, vai Alulloze vai Monkfruit ar eritritolu)

3 tējkarote Citronu sula

3 grami Eļļa

Konservēta kukurūza Bonduelle 530g/360g

600 grami Kulinārijas biezpiens "Baltais"

150 grami Dabīgais jogurts(es izmantoju Actifeel Greek style)

400 grami Saldēti ķirši

20 grami Kukurūzas ciete

50 grami Ūdens

Saldinātājs

preperation

1. First, make the cherry jam - put 400 g berries with sweetener in a saucepan and bring to a boil.

2. Mix the cornstarch (20 g) with (50 g) water and add to the cherries. Heat and stir until the mixture thickens. Set aside to cool.

3. Preheat the oven to 175 -180 °C.

4. Bake the first sponge cake - whisk 200 g egg whites into a light foam. Add 60 g sweetener and whip everything into a stiff, thick consistency. Whip for ~2 minutes. Stir in 20 g cornstarch at the end.

5. Place the mixture on baking paper or a silicone mat (it should be greased with oil (~1 g) beforehand so that sponge cake can be removed). Spread the mixture to a thickness of ~1 cm.

6. Place in the oven and bake for ~10-12 minutes (until golden brown on top). Remove from the oven, place another baking sheet on top, turn the sponge cake upside down and carefully remove the baking paper or silicone mat from the bottom.

7. Repeat the same steps to bake the second and third sponge cakes.

8. Prepare the filling cream by mixing the culinary quark with the yoghurt, sweetener and the cooked cherries.

9. Assemble the cake - spread 1/3 of the prepared cream over each meringue sponge. Enjoy your meal!