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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain peaches; set aside. In top of double boiler, combine 1/4 cup of sugar and gelatin. | 2. Add egg yolks and beat until light and frothy. | 3. Add salt and milk. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon. | 4. Whirl Ricotta in a food processor or blender until smooth. | 5. Stir into custard mixture with lemon juice, peel and vanilla. | 6. In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar. | 7. Fold custard into egg whites. | 8. Pour into 9-inch spring-form pan. | 9. Arrange peaches cut side down. | 10. Cover and refrigerate at least 4 hours. | 11. Unmold. | 12. Crush gingersnaps and sprinkle on top of cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cling peach half	1	can		-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
gelatin	2		unflavored	-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
salt	1/4	teaspoon		-	-	-	-
nonfat milk	1 1/2	1/2		124.95	18.227999999999998	12.3848	0.294
ricotta cheese	3	cups		1294.56	22.6176	83.7744	96.5712
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
orange	2	teaspoons	grated rind	3.525	0.8812	0.0705	0.009000000000000001
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
vanilla gingersnap	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.