Rum Ricotta Cake

Name: Rum Ricotta Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 large store-bought angel food cake; 1 box sugar-free peach flavored gelatin dessert; 425 grams low-fat ricotta cheese; 5 slices peaches (from bag of frozen peaches), for garnish; 454 grams frozen peaches, drained; 2 Tbsps rum extract; 340 grams non-dairy whipped topping; 237 milliliters white grape juice

Rum Ricott A mixture of non-dairy whipped topping, peaches, grape juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Invert cake onto serving plate.

Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute.

Ingredients you will need

Grape Juice

Equipment you will use

Serrated Knife

Microwave

Pour over gelatin mix and combine with juice as you would water.

Ingredients you will need

Gelatin Dessert Mix

Juice

Water

Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving.

Ingredients you will need

Ricotta Cheese