You can never have too much curd pies. Especially in summer, when there are so many berries and fruits.

ingredients

Šķīstošā kafija Rimi Freeze Dried 100g

5 Olas

200 grami Olu baltums

250 grami Vājpiena biezpiens

250 grami Svaigais siers Ricotta Lago Maggiore 6%

200 grami Kulinārijas biezpiens "Baltais"

236 grami Plūmes

218 grami Aprikozes

191 grami Persiki

80 grami Kukurūzas milti

70 grami Eritritols (papildus, lai nomāktu eritritola piegaršu es pievienoju pilienu saldinātāju ar vaniļas garšu)

60 grami Kukurūzas ciete

50 grami Whey proteīns

16 grami Vaniļas cukurs (dr .Quther)

1 tējkarote Cepamais pulveris

Saldinātājs pēc vajadzības

preperation

1. Put the eggs in a bowl, add the egg whites and erythritol, and whisk until the mass increases considerably in volume.

2. Add both curds and beat with eggs, sweetener, and vanilla.

3. Add the ricotta and gently stir it in.

4. Cut the fruit finely.

5. Add the flour, starch and baking powder to the curd mixture and stir in the cut fruit.

6. Place the dough in the tin and place in the oven at ~170 °C and bake for ~60 - 75 minutes (depending on the oven).

7. When the baking is almost done, turn off the oven and allow it to cool completely without opening the door.