Gluten-free cheesecake cake

1. Mix the egg yolks with sugar, add vegetable fat, cottage cheese and mix until frothy. Then add the gluten-free sponge Cake mix and mix everything together for about 1 minute. Finally, we only mix the snow from the egg whites by hand.

2. Put the finished dough in a cake tin greased with butter and sprinkled with coconut. Sprinkle raisins between the dough.

3. Bake in a preheated oven at 160 ° C for 65 minutes (for a multifunction, it is best if we have lower heating and on the lower grid).

4. Turn the baked cake upside down and cover it with aluminum foil so that it does not fall down. Cut the cooled one into portions.