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Mascarpone Cake and Gluten-Free Raspberries

ingredients

servings

10

Mascarpone cheese

250 grams

Eggs

2 unit

White sugar

3 spoons

Rice flour

100 grams

Coconut flour

50 grams

Potato starch

50 grams

Rice milk

100 grams

Baking powder for desserts

8 grams

Icing sugar

to taste

Raspberries

50 grams

Desserts from Italy

Mascarpone Cake and Gluten-Free Raspberries

Mascarpone Cake and Gluten-Free Raspberries

vegetarian with eggs with lactose source of D vitamins

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mascarpone Cake and Gluten-Free Raspberries

A delicious and soft cake perfect for a super-nutritious breakfast

Mascarpone Cake and Gluten-Free Raspberries step 1

step 1

Mount the eggs with sugar, add the mascarpone and continue to mix.

Mascarpone Cake and Gluten-Free Raspberries step 2

step 2

Then combine flour and yeast. When you are well absorbed, start adding the milk. The compound will have to be very soft so if you need to increase the amount of milk.

Mascarpone Cake and Gluten-Free Raspberries step 3

step 3

Cover the oven paper with a 22cm diameter pan, fill with the mixture, level well and decorate the surface with the raspberries

Mascarpone Cake and Gluten-Free Raspberries step 4

step 4

Do not push them too much down because when the cake leaven will cover them.

Mascarpone Cake and Gluten-Free Raspberries step 5

step 5

Bake for 50 minutes at 170 degrees, try the stitch because it is a very moist cake and could serve a few more minutes. When it is cold to dust with icing sugar.

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