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Ingredients
Sponge
- butter, to grease
- gluten free flour, to dust
- 90 g white rice flour (see Tips)
- 80 g potato starch
- 1 tsp gluten free baking powder
- 60 g flaked almonds
- 8 eggs
- 200 g white sugar
- 2 tsp natural vanilla extract
Blueberry jam
- 250 g fresh blueberries (see Tips)
- 100 g jam sugar
- 50 g water
- 1 ½ tsp freshly squeezed lemon juice
- 1 tsp vegetable oil
Lemon water
- 150 g water
- 50 g freshly squeezed lemon juice
- 500 g fresh mixed berries of choice, small berries halved and larger berries sliced
Cream mixture
- 500 g mascarpone cheese
- 600 g pouring (whipping) cream
- 80 g icing sugar
- 2 tsp natural vanilla extract
- fresh mixed berries, of choice, to decorate
- fresh mint, leaves only, to decorate
- Nutrition
- per 1 portion
- Calories
- 1529.6 kJ / 365.6 kcal
- Protein
- 5.7 g
- Carbohydrates
- 34.7 g
- Fat
- 23.4 g
- Saturated fat
- 12.5 g
- Fiber
- 1.4 g
- Sodium
- 149.6 mg
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