Fit milkbar

Ingredients

• 4 pcs Egg
• 3 tbsp Cocoa powder, unsweetened
• 1 tbsp Corn starch
• 3 tbsp Erythritol
• 400 g Cottage cheese, low fat
• 20 g Gelatin leaves
• 20 g Honey

Method

1. 1. Beat the egg whites.
2. 2. Whisk the egg yolks with the erythritol, then add the cocoa powder and starch.
3. 3. Carefully stir in the beaten egg whites.
4. 4. Preheat the oven to 180 °C. (356 F)
5. 5. Roll out the dough on a baking tray lined with baking paper and place in the oven for about 15 minutes.
6. 6. While the sponge is baking, prepare the filling: mix the cottage cheese with the honey. Soak the gelatine leaves in cold water, then squeeze out and warm up with 1-2 cups of water. It is important to heat it only until it dissolves, never boil it!
7. 7. Add the warmed gelatine to the cottage cheese, stirring constantly with a food processor.
8. 8. When the sponge cake is baked, cut it lengthwise into 2 parts. Wait for them to cool down, then spread one of them with the cottage cheese mixture and cover with the other sponge cake.
9. 9. Refrigerate for at least 30 minutes.