300 g of flour for cakes Molino Rossetto
130 g of oil
300 g of sugar
135 g of milk
125 g of yogurt
120 g of eggs
9 g vanilla-flavored baking powder gluten-free Molino Rossetto
3 g of bicarbonate
2 spoons of lemon juice
enough red coloring
300 g of soft cheese, like Philadalphia
200 g mascarpone cheese
70 g powdered sugar
200 g cream
Mix powders. Mix sugar, oil and eggs until you obtain a shiny cream. Add lemon juice and yogurt and mix. Alternate powders with milk. Cook on molds at 170°C for about 25 minutes.
For mascarpone cream. Mix mascarpone cheese with philadelphia, it is really important that they are at ambient temperature. Add sugar and cream.
Make the cake stuffing with mascarpone cream.