Blackberry and Mascarpone Pudding Cake

Name: Blackberry and Mascarpone Pudding Cake
Yield: 8
Ingredients: 2 cups of mascarpone cheese; 3 tablespoons of butter or margarine; 1 egg; 1 1/2 cups of all-purpose flour; 1/2 teaspoon of active dry yeast; 1 teaspoon of baking soda; 1 cup of blackberries, seeded and chopped; 1 cup of almonds or hazelnuts, sliced; 2 tablespoons of orange zest; sorbet cream

1
2 cups of mascarpone cheese
2
3 tablespoons of butter or margarine
3
1 egg
4
1 1/2 cups of all-purpose flour
5
1/2 teaspoon of active dry yeast
6
1 teaspoon of baking soda
7
1 cup of blackberries, seeded and chopped
8
1 cup of almonds or hazelnuts, sliced
9
2 tablespoons of orange zest
10
sorbet cream

Ingredients

1
2 cups of mascarpone cheese
2
3 tablespoons of butter or margarine
3
1 egg
4
1 1/2 cups of all-purpose flour
5
1/2 teaspoon of active dry yeast
6
1 teaspoon of baking soda
7
1 cup of blackberries, seeded and chopped
8
1 cup of almonds or hazelnuts, sliced
9
2 tablespoons of orange zest
10
sorbet cream

Directions

1
In a bowl, beat 1/2 cup of mascarpone cheese, 2 tablespoons of butter, and the egg
2
Mix the flour with yeast, baking soda, blackberries, and water, alternatingly, into the previous mixture
3
Add the nuts next
4
Pour this mixture into a pre-greased, rectangular or round cake pan, about 30x19.5 cm
5
Mix the remaining 1/2 cup of mascarpone cheese with 1 tablespoon of butter and 1 1/2 cups of boiling water, along with orange zest
6
Pour over the blackberries
7
Bake in a moderate oven (170°C) preheated for about 40 minutes or less
8
Serve warm
9
Each serving should be accompanied by a scoop of sorbet or whipped cream without mascarpone
10
It serves 8 portions.