Ingredients for sugar-free raspberry pie recipe

8 eggs (yellow and white separated)
100 ml agave syrup
Half a glass of milk
Half a lemon juice and 1 lemon crust
1 cup of oat flour (may also be white flour or quinoa flour)
For fruit filling
200 g frozen raspberries
2 teaspoons wheat starch
2 tablespoons honey
For cream
200 ml raw cream
100 g labne cheese
2 tablespoons honey
2 egg whites

How to make sugar-free raspberry cake
Heat the oven at 200 degrees. Lay greasy paper on the baking sheet. Beat the egg yolk twice in high speed until the color turns on. Take the machine, add the syrup and lemon juice and mix with the wire whisk. Add the flour, add the milk and the lemon peel and mix gently. Beat the egg whites three times with a pinch of salt. Add this mixture to egg yolk three times. Pour the dough into the prepared flat tray with oiled paper. Smooth the rectangular surface with a spatula. Reduce the setting of the oven to 170 degrees and cook for 18 minutes. In the meantime, bake the fruit, 2 scoops of wheat starch. At the moment of folding, remove from the cooker and cool with stirring. Add the honey to the side, mix and set aside. Remove the cake from the oven. After 3 minutes, measure the edge with a ruler and cut to four equal parts. In this way, four pieces, 8 cm in width, 30-32 cm in length (according to the length of the tray) will be a strip of thin sponge cake. Roll together with paper without separating the cake. So let it rest.

Beat the raw cream, add the labne and honey. Foam the egg flow and turn to the cream. Open the roll cake. Apply 2/3 of the cream. Fix the cream with a spatula. Sprinkle the raspberry crumb with spoon on random cream. No need to be smooth, don’t try to fix it, you break the cake and cream. Roll up a slice by short. When you’re done, keep rolling to the other lane. In this way, roll the four strips into each other and place them upright on the cake plate. Roll over with the remaining cream. Leave in refrigerator for at least 4 hours. Put plenty of pomegranate seeds and decorate them before serving.

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