This is probably the snack I make most often —it’s really very simple and quick to prepare!

ingredients

Kaf. kaps. Nescafe Cafe Au Lait 160g

140 grams Olu baltums

50 grams Eritritols

15 grams Kukurūzas ciete

1 tējkarote Citronu sula

Sāls šķipsniņa

Vaniļa

Kaf. kaps. Nescafe Cafe Au Lait 160g

250 grams Svaigais siers Ricotta Lago Maggiore 6%

200 grams Kulinārijas biezpiens "Baltais"

125 grams Avenes (protams, var likt jekbkuras ogas vai augļus)

120 grams Gatavs kivi

Saldinātājs pēc izvēles

preperation

1. Preheat the oven to 180 °C.

2. Whisk the egg whites until soft foam forms. Then add the erythritol and whisk until a thick foam forms. Whisk for about 2–3 minutes. Finally, carefully stir in the cornstarch.

3. 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 more easily later), and spread it out to a thickness of about 1 cm.

4. Place in the oven and bake for about 10–12 minutes (until the top is golden brown).

5. While the sponge cake is baking, prepare the cream: mix the culinary curd with the Ricotta and sweetener.

6. Remove the sponge cake from the oven, place another sheet of baking paper on top, flip it over, and carefully remove the paper from the bottom of the sponge cake.

7. Spread the cream over the meringue biscuit. Top with raspberries and kiwi. Roll it up using baking paper. Place it in the fridge.