INGREDIENTS
- -4 eggs (yolks and whites separated)
- -1 tablespoon hot water
- -120 g to 150 g of fructose or brown sugar
- -100 g of flour semi-integral
- -20 g of corn flour
- -1/2 teaspoon of baking soda
- For the filling:
- -3 tablespoons agar agar flakes
- -500 g ricotta
- -150 g of fructose
- -zest of half an orange or lemon (preferably organically grown, to be sure it does not contain traces of pesticides)
- -400 g of whipped cream
- -1/2 jar of berries jam, sugar-free
- -a handful of fresh fruit for garnish (blackberries, raspberries, currants, etc.).
INSTRUCTIONS
- First of all, prepare a mixture sponge cake like as follows:
separate the yolks from the whites, mixing the yolks with a tablespoon of hot water. Add the fructose in the form of fine rain and continue to beat until you have a creamy paste. Mix the flour with the baking powder and corn flour and add to the egg yolks. Whisk the egg whites with a pinch of salt until stiff. Add the dough carefully. - Pour the mixture into a removable baking pan with a diameter of 28 cm, lightly greased. Bake for about 20 minutes in the oven, preheated to 200 ° C. Once baked the dough, remove from the pan. Let cool to room temperature and cut the sponge cake horizontally in half.
- During the cooking of the sponge, it will be mixed with ricotta cheese, fructose and grated orange peel. In a pan with a bit 'of water, boil the agar for 8 minutes and let cool. Before it starts to thicken, stir thoroughly with cottage cheese and whipped cream.
- Cover the first base of the cake with a little jam and cream cheese. Place the second base and repeat the operation. Let the cream solidify. Finally, garnish with a thin layer of jam, giving the final touch with a handful of berries in the center of the cake.
- Store in the refrigerator until its consumption.
