Cuberdon and mascarpone

Recipe

Preheat the oven to 170 °C. Grease a round baking pan (Ø 20 cm) and line it with baking paper.
Mix the baking butter, sugar, eggs, self-rising flour and baking powder until smooth.
Bake the cake in the preheated oven for 30-35 minutes. Then let cool on a wire rack.
Crumble some of the cake into a glass as a bottom layer. Spoon a first layer of mascarpone with a layer of topping cuberdon on top. Repeat about 3 times until the glass is almost full.
Finish with pieces of brownie and some sliced cuberdons.

15 minutes 5 portions Ingredients

225 g baking butter
225 g sugar
4 eggs
225 g self rising flour
1 tsp baking powder
500 g Mascarpone
Topping Cuberdon

Topping Cuberdon

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Product info

belgian specialty

sweet raspberry taste

handy and recyclable packaging

Article N°

0025269

Packaging

1 kg x6

Shelf life

24 months

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