Directions
- Preheat the oven to 350°F (180°C).
- Grease an 8 inch (20 cm) diameter baking dish with butter or oil.
- Wash the lemons, grate the zest and squeeze the juice (I add about 90 ml (3 fl. oz.) of juice to the batter).
- Using a mixer, beat the mascarpone with the sugar.
- Then one by one add the eggs and beat the mixture on high speed for about 2 minutes.
- Add the starch, yoghur, lemon juice and zest to the batter.
- Mix everything with a mixer and pour the mixture into the prepared pan.
- Place in the oven for about 50-55 minutes, or until a knife inserted into the center of the cake comes out clean.
- After baking, let the cake cool completely and then decorate it with icing sugar or lemons in syrup.
Ingredients
320 g mascarpone cheese
120 g plain yoghurt
90 g potato or corn starch
130 g sugar
3 eggs
2 lemons
icing sugar or lemons in syrup
Fusion / Other
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