INGREDIENTS PER 8 PEOPLE
pastry flour, 2 cups
sugar, 1 cup
mascarpone, 1 cup
grated lemon peel
baking powder, 1 tablespoon
cherries, 8,8 oz
butter for the mold
Beat eggs with sugar until they become white and frothy. Add the lemon zest and mascarpone. Combine the flour sifted with the baking powder and mix gently.
Butter the mold and pour a portion of the dough, spread some of the cherries, pitted and cut in half.
Cover with more dough and alternate it with another layer of cherries.
Put in oven at 350°F for about 40 minutes.
Allow to cool and invert the cake on a serving tray. Sprinkle with plenty of icing sugar.
Thanks to: Un Tavolo Per Quattro