• 3 large eggs (room temperature)
•  Pinch of Himalayan salt
• 75g 00 flour
•  15 g Corn flour
•  1 tsp baking powder
• 150 g Stevia

CREAM for the Layer

• 100 g Fat Free Greek yogurt
• 50 g of cottage cheese
• 50 g stevia mix

Birds milk layer:

4 large egg whites 
pinch of salt or squeeze of lemon juice
50g Natvia Stevia
400 ml of fat free milk + 100 g of Natvia
7 g of agar agar

Chocolate glaze

• 85 g, Belgian Chocolate No Sugar Added Dark
• 40 gram, Butter, unsalted
• 15 g Natvia optional

Directions:

Souvardi  Layer

• Beat eggs + salt for 12 mins (gradually increasing speed).
  Sift flour, baking soda, and baking powder. Fold gently into egg mixture.
  Spoon batter onto a baking tin
  Bake at 180°C fan bake until golden. Leave it in the oven with door not quite closed to Cool completely.
• Pull this layer out of the baking tin
• Put this layer on the serving platter and cut it leangth wise into two thin halves.
• Combine cottage cheese and yogurt with stevia mixture and blend it in the blender till nice and smooth
• Put the cream on the top of the first half o fhte souvardi layer nourish it with cream
• Put second layer on the top of the first one and put the rest of the cream on top if it and refrigerate it.
• Pull out the cake make a foil wal l80 cm long by folding it in half leangth wise
• Wrap the souvardi layer untill forms the circle around it, clip it over with a ckake ring so it is nice and tight_ we need this for the birds Milk layer so it does take the shape of the cake to complete it. 

Birds milk layer

• Beat the egg whites with the pinch of salt or a squeeze of lemon until high pick stiff
• In the pot combine milk, agar agar and stevia mix with the whisk, put it on the low heat and keep whisking until start boiling, cook for another minute add more of a squeezed lemon (Optional, that’s for extra lemony flavor if you like) and put a side
• Slowly pour in with one hand mixture from the pot WHILE with the other hand using beater beat the WHITES stiff picks mixture till all the agar agar mixture combined with the whites mixture
• In the same tin with the souvardi layer add foil on the sides of the cake and squeeze it with the circle
• pour birds milk mixture on the top of the souvardi cake and refrigerate it for 15 minutes

Chocolate glaze

In the pot combine with the spatula on the very low heat chocolate broken into medium pieces and butter, mix it until liquified. Put aside to cool slightly, wait for 7 minutes

Cover Birds milk layer with chocolate glaze, put it back to the fridge till hardened.