lv 
eng 
rus Meringue cake with raspberries and apricots
ingredients
Kokosr. piens Santa Maria oriģinālais 250ml
390 grams Olu baltums
120 grams Eritritols
39 grams Kukurūzas ciete
3 grams Eļļa
Kokosr. piens Santa Maria oriģinālais 250ml
750 grams Kulinārijas biezpiens “Baltais” vai vājpiena biezpiens "Amfora Varške"
750 grams Svaigais siers Ricotta Lago Maggiore 6%
600 grams Svaigas avenes
Saldinātājs pēc izvēles
preperation
-
Preheat the oven to 180 °C.
-
Trešdaļu olu baltumu (130 g) sakuļ vieglās putās. Tad pievieno 40 g saldinātāju un saputo visu stingrā biezā masā. Puto ~2-3 minūtes. Beigās iemaisa 13 g kukurūzas cieti.
-
Place the mixture on oiled baking paper or a silicone mat and spread it out in a layer approximately 1 cm thick.
-
Place in the oven and bake for ~10-12 minutes (until the top is golden brown).
-
Flip the meringue with the baking paper facing up onto another sheet of baking paper and carefully remove the paper. Allow to cool.
-
Repeat everything two more times.
-
Prepare the cream: mix the culinary curd with fresh Ricotta cheese and sweetener.
-
Cover each meringue biscuit with cream and top with raspberries.
Nutritional value
Finished product weight - 2500g.
Number of servings - 10.0
1 A serving contains:
| Kilocalories (Kcal) 189.8 | |
| % of 1 day needed* | |
| Carbohydrates (OH) 15.4g. | 6% |
| Proteins (OB) 20.5g. | 41% |
| Fat (T) 5.0g. | 8% |
| * % of 1 day's requirement. Kcal and nutritional value calculations are based on a 2000 calorie diet. The amount of Kcal, T, OH and OB you need may be higher or lower depending on your needs. | |
