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Light lemon and cheese cake

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Light lemon and cheese cake

At a glance

Serves:
8
Difficulty:
Medium
Cost per serving::
Económica
Preparation:
40 min.
 
 

Ingredients

    • 500g ricotta
    • 50 gr. agave syrup
    • 2 tablespoons of lemon rind
    • 2 tablespoons kuzu powder
    • 5 Egg whites
    • 1 pinch sea salt
    • 1 tablespoon lemon and lime zest
    • 300 gr red berries
    • 1 tablespoon brown sugar

Method

  1. Preheat oven to 180ºC pencil and line a cake tin or pie mold (20 to 22cm in diameter) with baking paper.
  2. Blend the cheese with sugar and lemon peel.
  3. Dilute the kuzu in ¼ cup of lemon juice and add it to the above.
  4. Whisk the Egg whites with salt into peaks.
  5. Add 2 tablespoons of the beaten whites to lighten the cheese mixture and then fold in the rest with a spatula, stirring constantly.
  6. Pour the mix into the cake tin and bake for 20 minutes.
  7. Meanwhile, put the berries with sugar in a saucepan and warm over a low heat until the berries release their red juices. Remove from heat and let cool.
  8. Scatter the berries, and lemon and lime zest over the cake and serve.

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