4 cups mascarpone cheese, finely chopped
Cinnamon to taste
1 cup of strained and scalded apricot jam
1 1/2 cups all-purpose flour
1 cup grated almonds
1 tablespoon active dry yeast
3/4 cup melted butter
4 eggs, beaten
4 cups mascarpone cheese, finely chopped
Cinnamon to taste
1 cup of strained and scalded apricot jam
1 1/2 cups all-purpose flour
1 cup grated almonds
1 tablespoon active dry yeast
3/4 cup melted butter
4 eggs, beaten
1
Spread the mascarpone cheese in a heatproof plate
Powder with cinnamon to taste and distribute the apricot jam
Cover with flour, almonds, and yeast sifted together
Place spoonfuls of melted butter
Make some holes with a fork and join the beaten eggs
2
Place in a preheated oven at 220°F for 20 minutes
Serving with whipped cream.
