The cake is completely gluten-free due to the fact that the cake recipe is made without the use of flour, which greatly simplifies and speeds up the cooking process of this dessert. All the ingredients are selected in the best combination and perfectly combined in this dessert. The cake will appeal to everyone who loves a light, curd souffle and fresh fruit.
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Cottage cheese cake with peaches.
1. Fat cottage cheese - 800 g.;
2. Condensed milk - 380 g.;
3. Peaches - 400 g.;
4. Gelatin - 20 g.;
5. Water - 120 g.;
6. Vanilla extract ½ tsp.
The total yield of the finished product is 1.5 kg.
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Recommendations and features of the recipe.
*tsp - teaspoon;
*Gluten-free;
*Cottage cheese from 9% fat content;
*In this recipe, rustic cottage cheese of 15% fat content is used;
*Real fat cottage cheese, when pressed in a package, looks like cottage cheese;
*Most often, rustic cottage cheese is sold from the hands under the guise of 9 percent or more fat content;
*Buy cottage cheese in proven places where the fat content is confirmed by the manufacturer of the product;
*Condensed milk should be whole condensed milk, not condensed milk, because condensed milk is a dairy by-product to which vegetable (palm, rapeseed) oils are added, which have a very bad effect on both taste and texture;
*Peaches are not watery, so as not to give extra juice;
*Agar-agar can be used instead of gelatin. Determine the amount of agar-agar in accordance with the manufacturer's recommendations on the product packaging;
*If there is no acetate tape, just walk with a knife between the ring and the souffle before finally removing the ring;
*Keep the cake in the refrigerator for no more than 5 days;
*Freezing is allowed for a long time;
* Author's recipe.
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