Gluten-Free Plumcakes Yogurt and Blueberries
Desserts from Italy - Lombardia
translated by Italian with
I was looking for something light for the beginning of my diet, something to replace the usual rusks with jam for breakfast, and above all expectations ... a delicious plumcake! Also liked by my husband who, if it is not chocolatey, does not deserve! I started by whipping the egg whites with the sugar and then incorporating all the other ingredients, a frothy and soft dough that bode well! Then I gently added some meaty blueberries, and here is a fantastic result! Cooking: 180 ° for 40 min static oven
First whip the egg whites with the sugar, then incorporate the other ingredients except yeast and blueberries.
When the dough is homogeneous, add the yeast. In the end the blueberries. Put in a plumcake mold with baking paper.
180 ° static cooking for 40 minutes. Do the toothpick test before baking.