Gluten-free baked pasta with cottage cheese and fruit
This gluten-free cheesecake with speckles and a fruit layer is a great choice for a sweet and nutritious dessert. The speckles are mixed with a soft cheese mixture and enriched with apples or apricots. The whole thing is baked and topped with egg white mousse or nuts with maple syrup. Perfect for any occasion!
Ingredients
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Base:
- 200 g gluten-free pasta LIANA Quadrucci – Spots
- 20 g butter
- 1/2 tsp salt
- 2 liters of water
- 400 g soft cottage cheese
- 250 g sour cream (10–16%)
- 1 egg
- 2 packs of LIANA vanilla sugar
- 1 tbsp cane sugar or 1 tbsp liquid honey
- 20 g butter for top
- Butter for greasing the mold
- Gluten-free flour for fine pastries for lining the mold
Fruit layer:
- 2 apples
- 1/2 tsp cinnamon
- 1 tbsp cane sugar (if the apples are sour, you can also use 2)
- 1 handful of pecans or walnuts
- or
- 7 apricots
- 1 vanilla sugar LIANA
On completion:
- Egg white foam made from 2 egg whites and 3 tablespoons granulated sugar, a pinch of salt,
- or 10–20 g pecans and maple syrup
- Cook the scallops with salt exactly according to the instructions on the package (cook for 9–11 minutes, stirring occasionally).
- Drain and add the butter while still warm.
- Meanwhile, prepare the cottage cheese mixture by mixing cottage cheese, cream, sugar, and egg. If you like cinnamon, you can also add cinnamon.
- Clean the fruit, cut the apricots into slices and grate the apples, mix with cinnamon and sugar. If you like, you can add raisins or dried cranberries.
- Grease the mold with butter and sprinkle with flour. The molds can be 3 small ones or I also baked as a whole in a mold up to 27 cm long.
- Mix the flakes with the cottage cheese mixture.
- Spread the speckles on the bottom of the mold – not a thick layer – and put a fruit layer on top. If you have apricots, sprinkle them with vanilla sugar and cover with a second layer of pasta. If you have a tall mold, you can easily layer speckles – fruit – speckles – fruit – speckles. Don’t put unnecessarily thick layers. The fruit needs to give the pasta its flavor.
- Once the spots are aligned, we can bake them in a preheated oven. Bake for 25–30 minutes at 180 °C.
- Meanwhile, prepare the egg white snow from eggs, salt and sugar. 5 minutes before the end of baking, apply the mousse, or I put nuts on the apple pasta and pour maple syrup.
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Ingredients
Print recipe
Share on Facebook
Base:
- 200 g gluten-free pasta LIANA Quadrucci – Spots
- 20 g butter
- 1/2 tsp salt
- 2 liters of water
- 400 g soft cottage cheese
- 250 g sour cream (10–16%)
- 1 egg
- 2 packs of LIANA vanilla sugar
- 1 tbsp cane sugar or 1 tbsp liquid honey
- 20 g butter for top
- Butter for greasing the mold
- Gluten-free flour for fine pastries for lining the mold
Fruit layer:
- 2 apples
- 1/2 tsp cinnamon
- 1 tbsp cane sugar (if the apples are sour, you can also use 2)
- 1 handful of pecans or walnuts
- or
- 7 apricots
- 1 vanilla sugar LIANA
On completion:
- Egg white foam made from 2 egg whites and 3 tablespoons granulated sugar, a pinch of salt,
- or 10–20 g pecans and maple syrup
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