Creamy Afternoon Mousse

Name: Creamy Afternoon Mousse
Yield: 6
Ingredients: 3/4 cup (scant) all-purpose flour; 2 soup spoons of wheat flour; 1 cup (scant) cream cheese, slightly sour; 2 beaten eggs; 1/2 tablespoon of vanilla; 2 1/2 cups of ground mascarpone; Topping; 1/3 cup (scant) all-purpose flour; 1 soup spoon of cinnamon powder; 1/3 cup (scant) wheat flour; 1/4 cup (scant) unsalted butter, at room temperature

1
3/4 cup (scant) all-purpose flour
2
2 soup spoons of wheat flour
3
1 cup (scant) cream cheese, slightly sour
4
2 beaten eggs
5
1/2 tablespoon of vanilla
6
2 1/2 cups of ground mascarpone
7
Topping
8
1/3 cup (scant) all-purpose flour
9
1 soup spoon of cinnamon powder
10
1/3 cup (scant) wheat flour
11
1/4 cup (scant) unsalted butter, at room temperature

Ingredients

1
3/4 cup (scant) all-purpose flour
2
2 soup spoons of wheat flour
3
1 cup (scant) cream cheese, slightly sour
4
2 beaten eggs
5
1/2 tablespoon of vanilla
6
2 1/2 cups of ground mascarpone
7
Topping
8
1/3 cup (scant) all-purpose flour
9
1 soup spoon of cinnamon powder
10
1/3 cup (scant) wheat flour
11
1/4 cup (scant) unsalted butter, at room temperature

Directions

1
Preheat the oven to 220°C
2
Mix together the flour and wheat flour
3
Add the cream cheese, eggs, and vanilla
4
Beat well
5
Add the mascarpone, place in a low refrigerator, and bake for 15 minutes
6
Lower the temperature to 170°C
7
Combine the topping ingredients and rub them between your fingers to obtain a crumbly texture
8
Sprinkle over the mascarpone
9
Bake until lightly golden.