Protein-based cupcake with sesame seeds and lingonberry cream "Rose"

6 servings

35 minutes

The 'Rose' cake is a delicate treat embodying the elegance of European cuisine. This airy dessert, made from whipped egg whites, is characterized by its light texture, while the delicate sesame adds a subtle nutty flavor. The lingonberry cream adds a sweet-sour note, creating a harmonious balance of flavors. The history of such desserts traces back to the traditions of French and Italian baking, where the lightness of the dough and vibrant berry accents play a key role. 'Rose' is perfect for morning tea or as an elegant finish to dinner. Decorated with sour cream and lingonberry cream, this cake looks like a culinary work of art, delighting not only in taste but also in aesthetics. Simple to prepare yet incredibly elegant, it will adorn any table.

Energy value per serving

• Calories: 71.5
• Proteins: 2.8g
• Fats: 1.3g
• Carbohydrates: 12.3g

Ingredients

• Wheat flour: 2 tbsp
• Egg white: 2 pc
• Sugar: 3 tbsp
• Sesame seeds: 1 tbsp

Cooking steps

1. Preheat the oven to 180 degrees.

2. Whip the egg whites with sugar, add flour, sesame, and flavors. Knead the dough to the consistency of sour cream.

   Required ingredients:

   • Egg white: 2 pieces
   • Sugar: 3 tablespoons
   • Wheat flour: 2 tablespoons
   • Sesame seeds: 1 tablespoon

3. Pour into molds. Bake for 25 minutes.

4. Decorate to taste. In this case, sour cream and lingonberries are whipped with powdered sugar.