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Dessert cake with mascarpone and blueberry jam, without sugar

Dessert cake with mascarpone and blueberry jam, without sugar



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Dough: Butter at room temperature, mix with the sweetener. Add one egg, mix after each. Stir in the milk. Sift flour with rascove powder and baking powder, then gradually add them. Mix until well incorporated. At the end add the rum essence.

Filling: Mix the mascarpone with the sweetener, then add the egg, rum essence and incorporate them well. Wallpaper a 20/20 cm tray with baking paper. Pour 3/4 of the dough composition, level it. Put the filling from place to place with a spoon, and fish, blueberry jam. Pour the rest of the dough on top.

Put the cake in the hot oven at 170 degrees for 35 minutes. When it is ready, take it out of the oven and let it cool. Or portioned and served!

Good appetite!