Recipe

Apricot and Cottage Cheese Cake

The first gluten, lactose and sugar free cake that I suggest making consists of a tall, fluffy sponge, a cottage cheese and ricotta frosting, an apricot confit and a crème fraîche and ricotta cream for coating.

Pay attention that for this recipe you will need drained ricotta cheese and its amount directly depends on the quality of the ricotta cheese that you have. Thus, opt for a high-quality lactose-free ricotta with a fat content 24%.

If you can’t find any cottage cheese where you live, feel free to add a double portion of drained ricotta. Crème fraîche can be replaced with thick sour cream or lactose-free yogurt.

GLUTEN, SUGAR AND LACTOSE FREE SPONGE.pdf