My pear mascarpone cake in Corn&Quinoa

by Olga Helys May. 06, 2021 50 views

Gluten free - For breakfast or a dessert ... Can be kept for 1 week in a dry space, ambient air (in a glass or in a metal or plastic box). - for measuring 1 yogurt pot (125g) - in preheated oven for 30 min at 180°C (thermostat 6). INGREDIENTS/8 personnes - *1 pear not too ripe

*1 Yogurt

*Corn flour 2 pots

*Quinoa flour 1/2 pot

*Sugar 1/2 pot

*Vanilla sugar 7 g

*1 Baking powder 7g

*3eggs

*Mascarpone 1 pot

*Coconut CREAM 1 pot - Some vegetable oil for the dish

by © Hei Li, Helys Photos

by © Hei Li, Helys Photos

by © Hei Li, Helys Photos

by © Hei Li, Helys Photos

by © Hei Li, Helys Photos

by © Hei Li, Helys Photos

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