
Cooking time: 20 minutes
8 servings
Ingredients
For savoyard cookies: ⠀
Chicken Egg – 180 g 3 pcs
Rice flour – 85 g
Corn starch – 20 g
Erythritol – 3 tbsp. or cane sugar
Baking Powder – 7g 1 tsp
Vanilla
salt
For cream:
Cottage cheese – 400g soft 4%
Ricotta – 200 g
Sweetener to taste
Vanilla – 2 g
Cocoa powder to taste (sprinkle on top)
Impregnation:
Coffee – 250g strong
Strong alcohol to taste
Sweetener according to taste

For savoyard cookies: ⠀
Squirrels whip with a pinch of salt and sweetener to strong peaks. Add dry ingredients, then add yolks slightly. Bake with a cake ~ 0.5 mm, at 180 ° ~ 20 min. ⠀ Cool, cut into cookies.
For cream:
All well whipped in a blender: soft cottage cheese, ricotta, sweetener to taste and vanilla.
Impregnation:
The form is covered with cling film. Letters dipped in coffee with alcohol (to taste), spread with the cake with alternate cream. ⠀
Leave overnight. In the morning, carefully remove from the form (that’s why you need a film). Sprinkle cocoa. Make coffee, and enjoy the most delicate dessert
That looks so good!
Thank you)
You’re welcome.