{"id":4700,"date":"2025-02-23T18:09:10","date_gmt":"2025-02-23T18:09:10","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=4700"},"modified":"2025-02-23T18:09:10","modified_gmt":"2025-02-23T18:09:10","slug":"new-dessert-in-5-minutes-i-make-this-dessert-almost-every-day-no-white-flour","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/new-dessert-in-5-minutes-i-make-this-dessert-almost-every-day-no-white-flour\/","title":{"rendered":"New dessert in 5 minutes! I make this dessert almost every day! No white flour!"},"content":{"rendered":"

Juice of 1\/2 lemon.
\n200 g of egg white.
\nA pinch of salt.
\n200 g of icing sugar.
\nLemon juice 7 \u2013 10 ml.
\n20 g of corn starch.
\n500 g of mascarpone or cream cheese.
\n30 g of icing sugar.
\nA pinch of vanilla.
\n150 ml of 33% cream.
\n200-250 g of raspberries.
\nDecorations as desired.
\nProcedure:<\/p>\n

Introduction: Prepare the juice of 1\/2 lemon.
\nWhip 200 g of egg whites with a pinch of salt. Gradually add 200 g of icing sugar.
\nAdd the lemon juice and 20 g of corn starch. Bake in a preheated oven at 150\u00b0C for approximately 30-35 minutes.
\nIn the meantime, prepare the cream by mixing 500 g of mascarpone or cream cheese, 30 g of icing sugar, a pinch of vanilla and 150 ml of 33% cream.
\nSet aside a few spoonfuls of the finished cream to decorate the dessert.
\nOnce cooked, trim the edges of the base.<\/p>\n

Assemble the cake by composing alternating layers of base and cream.
\nDecorate the surface with raspberries and decorations of your choice.
\nPlace in the refrigerator for 3-4 hours before serving.
\nBefore tasting, add the tablespoons of cream set aside as decoration.
\nBon appetit, friends!<\/p>\n\n

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