Directions:
- Drain peaches; set aside. In top of double boiler, combine 1/4 cup of sugar and gelatin.
- Add egg yolks and beat until light and frothy.
- Add salt and milk. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon.
- Whirl Ricotta in a food processor or blender until smooth.
- Stir into custard mixture with lemon juice, peel and vanilla.
- In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar.
- Fold custard into egg whites.
- Pour into 9-inch spring-form pan.
- Arrange peaches cut side down.
- Cover and refrigerate at least 4 hours.
- Unmold.
- Crush gingersnaps and sprinkle on top of cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2205.46 Kcal (9234 kJ) | ||
| Calories from fat | 984.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.44g | 168% | |
|---|---|---|---|
| Cholesterol | 874.77mg | 292% | |
| Sodium | 1594.93mg | 66% | |
| Potassium | 1598.27mg | 34% | |
| Total Carbs | 178.8g | 60% | |
| Sugars | 145.19g | 581% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 121.5g | 243% | |
| Vitamin C | 23mg | 38% | |
| Iron | 2.8mg | 16% | |
| Calcium | 2066.2mg | 207% | |
| Amount Per 100 g | |||
| Calories | 154.04 Kcal (645 kJ) | ||
| Calories from fat | 68.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 168% | |
|---|---|---|---|
| Cholesterol | 61.1mg | 292% | |
| Sodium | 111.4mg | 66% | |
| Potassium | 111.63mg | 34% | |
| Total Carbs | 12.49g | 60% | |
| Sugars | 10.14g | 581% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 8.49g | 243% | |
| Vitamin C | 1.6mg | 38% | |
| Iron | 0.2mg | 16% | |
| Calcium | 144.3mg | 207% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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