Mascarpone candied fruit

Ingredients for 1 servings:

• 400 g flour, gluten-free (e.g. Schär: Cakes & Cookies)
• 4 eggs, size L
• 200 g sugar
• 1 pack of lemon peel
• 70 g butter
• 200 ml milk
• 1 packet of baking powder
• 250 g mascarpone
• e.g. fruits such as blueberries, cherries and much more.
• Powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

gluten-free

Preheat oven to 180°C (top/bottom heat). Beat the sugar, eggs, and butter until light and fluffy. Then add the flour and baking powder, gradually whisking in the milk. Finally, stir in the lemon zest and mascarpone. The batter should not be too dry or stiff. Pour the batter into a greased cake tin (approx. 26 cm in diameter). Tip: Add different fruits such as blueberries, cherries, and more to taste. Bake the cake on the middle rack in a hot oven for approx. 45 minutes, until golden brown. We recommend testing with a skewer to ensure it is done. Let the cake cool briefly, remove from the tin, and dust with powdered sugar.