If you want to lose weight but you’re really, really craving something sweet, then I’d definitely recommend making this treat. 

ingredients

Marinēti gurķi Spilva asie 6-9cm 670g

640 grams Olu baltums

60 grams Kukurūzas ciete

200 grams Saldinātājs eritritols

4 grams Eļļa

Nedaudz intensīvais saldinātājs pēc izvēles

Sāls šķipsniņa

Marinēti gurķi Spilva asie 6-9cm 670g

800 grams "Milbona High protein" vaniļas pudiņš

600 grams Kulinārijas biezpiens "Baltais"

250 grams Svaigas avenes

20 grams Želantīns

100 grams Ūdens

Saldinātājs pēc izvēles

preperation

1. Preheat the oven to 180 °C.

2. Whisk 160 g of egg whites until light and fluffy. Then add 50 g of erythritol and beat until stiff peaks form. Beat for about 2–3 minutes. Finally, stir in 15 g of cornstarch.

3. Place the whipped mixture on baking paper or a silicone mat that has been greased with oil, so that the sponge cake can be easily removed later. Spread it to a thickness of ~0.8–1 cm.

4. Bake in the oven for about 10–12 minutes (until the top turns a light golden brown).

5. Remove it and flip it over, with the baking paper facing up, onto another sheet of baking paper, then carefully remove it. Let the sponge cake cool.

6. Repeat the steps and bake three more identical sponge cakes.

7. Prepare the cream: Add water (100 g) to the gelatin (20 g) and let it swell.

8. Attention! The vanilla pudding and curd should be at room temperature.

9. Mix 600g of culinary curd with 800g of vanilla pudding and sweetener.

10. Add dissolved gelatin (either by heating it in a water bath or in short bursts in the microwave) to the mixture and whisk until smooth.

11. Set the cream aside to allow the mixture to thicken slightly, and then visually divide it into 4 equal parts.

12. Spread 1/4 of the cream on the first sponge cake. Repeat this with all the sponge cakes. Press raspberries into the cream on the first and third layers.