Gluten-free cottage cheese
The sweet taste of cottage cheese contrasts with the sour taste of gelatin, all without GLUTEN.
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Sponge cake corpus
- 115 g Cake mix Liana
- 80 g of sugar
- 2 eggs
- 75 ml of lukewarm water
- 25 ml of oil
Cheese filling
- 1 kg of fine non-lumpy cottage cheese
- 400 g sour cream 16%
- 3 PL Cake mix Liana
- 2 eggs
- 2 bags Liana vanillin sugar
- 80 g granulated sugar
Gelatin
- 500 g of fruit to taste
- 80 g of sugar
- 1 bag Clear food grade gelatin
- Recipe for a baking dish approx. 32.5 x 27
- Prepare the sponge body according to the instructions on the Liana cake mix package, for a 32.5 x 27 cm baking dish from a half batch. Beat the egg whites, add sugar and beat, then beat in the egg yolks one at a time, gradually adding lukewarm water and oil. Finally, lightly mix in cake mix liana - gluten-free sponge cake mix. Pour onto a baking sheet greased with butter. Bake at 180°C for 15-20 min.
- For the cottage cheese filling, mix all the ingredients together and apply to the cooled body. Bake in the oven at 170°C for approximately 50 minutes. After baking, let it cool down, ideally overnight.
- For the gelatin finish, boil the fruit, add sugar and, if necessary, water. Prepare the gelatin according to the instructions and mix it with the fruit. Slowly add slightly cooled gelatin to the cooled cottage cheese filling, spoon by spoonful, and let it harden for at least 2 hours in the refrigerator.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake corpus
- 115 g Cake mix Liana
- 80 g of sugar
- 2 eggs
- 75 ml of lukewarm water
- 25 ml of oil
Cheese filling
- 1 kg of fine non-lumpy cottage cheese
- 400 g sour cream 16%
- 3 PL Cake mix Liana
- 2 eggs
- 2 bags Liana vanillin sugar
- 80 g granulated sugar
Gelatin
- 500 g of fruit to taste
- 80 g of sugar
- 1 bag Clear food grade gelatin
- Recipe for a baking dish approx. 32.5 x 27
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