Three in one – sweet, packed with nutrients and low in calories.

ingredients

Šokolādes dzēriens Nesquik 200g

720 grams Olu baltums

200 grams Eritritols

60 grams Kukurūzas ciete

4 grams Eļļa

Nedaudz intensīvais saldinātājs pēc izvēles

Šokolādes dzēriens Nesquik 200g

1000 grams "Milbona" High protein karameļu pudiņš

600 grams Kulinārijas biezpiens "Baltais"

40 grams Želantīns

180 grams Ūdens

Saldinātājs pēc izvēles

Šokolādes dzēriens Nesquik 200g

528 grams Āboli

100 grams Ūdens

2 tējkarote Kanēlis

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preperation

1. Cut the apples into small cubes and simmer them over low heat with 100 g of water, sweetener and cinnamon. Set aside to cool.

2. Place the caramel pudding and quark in a bowl. Add the sweetener and whisk until smooth. Leave the bowl at room temperature.

3. Pour water over the gelatine and leave it to swell.

4. Preheat the oven to 175–180 °C.

5. Whisk 180 g of egg whites until soft peaks form. Then add the sweetener (50 g of erythritol) and whisk until stiff peaks form. Whisk for about 2–3 minutes. Finally, add 15 g of cornstarch and whisk until incorporated.

6. Spread the mixture onto baking paper or a silicone mat and smooth it out to a thickness of ~0.8–1 cm. You MUST grease the baking paper with oil beforehand so that you can remove the sponge cake afterwards.

7. Bake in the oven for ~10–12 minutes (until the top becomes light golden brown).

8. Remove it and turn it over, baking paper side up, onto another sheet of baking paper, then carefully remove the baking paper from the top of the sponge cake. Leave to cool. The sponge cake will ‘sink’ a little – that’s perfectly fine; that’s just what happens.

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

10. Mix 600 g of quark and 1000 g of caramel pudding, then add sweetener. Whisk until smooth. Important: The caramel pudding and quark must be at room temperature.

11. Add the gelatine, dissolved in a hot water bath or in the microwave, to the mixture.

12. Set the cream aside to thicken, then divide it into 4 equal portions

13. Place the first sponge cake on the base and spread 1/4 of the cream over it. Repeat this with all the sponge cakes. Spread the apple filling over the first three as well.