Mascarpone cake with white chocolate

1. 

egg white 3 pcs

Beat the egg whites until they are foamy.

2. 

egg yolk 3 pcs • sugar granulated 3 tbsp

Whisk the egg yolks and sugar into foam.

3. 

sunflower oil 3 tbsp

Add and mix the oil.

4. 

flour medium 3 tbsp • baking powder for gingerbread 1 tsp

Add flour, baking powder and stir.

5. 

Stir egg whites foam into the dough.

6. 

Pour the dough into a cake mould lined with baking paper. Bake for 10 minutes at 670°F (355°C) F (355°F (180°C) C).

7. 

whipping cream (30-33% fat) 2.1 cup (500 ml) • white chocolate 3.5 oz (100 g)

Cook the cream with chocolate and let it cool. Whip ...

8. 

mascarpone 1.1 lb (500 g)

... and stir in the mascarpone.

9. 

Tip the base out and remove the baking paper.

10. 

blueberry jam • lemon-juice 1 tbsp

Spread with jam mixed with lemon juice.

11. 

Place the mold on the cake and spread the filling evenly.

12. 

blueberries

Put the blueberries on top of the cake

13. 

Let rest in the cold for 3-4 hours.