It's been a long time since I've cooked this delicacy — this time with fresh raspberries and no sugar.

ingredients

Kukurūzas čipsi Santa Maria načos 475g

120 grami Olu baltums (vai olu baltums no 3 lielām olām)

30 grami Saldinātājs ar eritritolu "Alulloze" vai "Monkfruit"

10 grami Kukurūzas ciete

2 grami Eļļa

1 tējkarote Citronu sula

Kukurūzas čipsi Santa Maria načos 475g

250 grami Kulinārijas biezpiens “Baltais” (vai 180 g vājpiena biezpiens)

125 grami Svaigas avenes

60 grami Dabīgais jogurts(es izmantoju Actifeel Greek style)

15 grami Pēc izvēles karamelizēti valrieksti (ja pieliek 15 gr riekstus būs papildus 90 kcal)

Saldinātājs

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.

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. Meanwhile, prepare the filling by mixing the culinary curd with the yoghurt and sweetener.

7. Cover the meringue sponge with the filling, layer raspberries and caramelised walnuts on top and roll up.