- egg whites - 6 pieces
- salt - 1 pinch
- vinegar - 1 1/2 teaspoons
- sugar - 2 cups
- vanilla extract - 1 1/2 cups
- unsweetened coconut shavings - 1/2 cup
- Sweetened whipped cream - 2 Cups
- fresh strawberries, chopped - 1 glass
- kiwi, peeled, cut in half along, and chopped - 2 pieces
- fresh peach - peeled, pitted and sliced - 1 Piece
- fresh blueberries - 2 pieces
1. Preheat the oven to 220 degrees. Reduce the temperature to 150 when you put the cake in the oven. Cover the glass round dish with parchment paper. 2. Combine the egg whites and salt in a large bowl. Beat with electric mixer. Sprinkle sugar on 1 tablespoon. Add vanilla and vinegar, coconut shavings. Evenly put in a prepared glass dish. 3. Put in the oven and immediately lower the temperature to 150 degrees. Bake for 40 to 50 minutes. Turn off the fire. Let the cake stand in the oven - it will cool down. Then you should generously pour the cake with sweetened whipped cream. Spread out beautifully strawberries, kiwi, peach and blueberries. On health!)
Servings: 12