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Ingredients

for the soft base:

150 g Mulino Marello fine wholemeal or white rice flour 

2 eggs

100 g sugar

100 g milk

80 g butter

Grated natural lemon peel

a teaspoon of baking powder.

for the mousse:

200 g fresh liquid cream for whipping

100 g Greek yogurt (alternatively mascarpone)

1 tablespoon of sugar

berry sauce obtained by cooking 300 g frozen red berries with 1 tablespoon of sugar and 1 tablespoon of corn starch.

For decoration, blueberries and strawberries

 

Procedure

First prepare the soft base.

Preheat the oven to 180 degrees fan mode. Mix the eggs well in a bowl, with the soft butter and sugar. Add the milk, continuing to mix. Add the grated lemon peel and finally the sifted powders.

Mix well and pour the mixture into a special tart mold (the clever ones with the step). The 24 cm mold must be well buttered and floured, or brushed with an obviously gluten-free release agent. Cook in a preheated oven for about 25 minutes at 180 degrees, I use ventilated mode. In the meantime, prepare the red fruit sauce that will be used for the mousse.

Pour 300 grams of frozen berries or alternatively fresh fruits into a saucepan and cook them with a spoonful of sugar. After boiling for 5 minutes, thicken them with a spoonful of cornflour (corn starch), continuing to stir. Turn off the heat after a few minutes and let it cool completely. In a bowl with an electric whisk (or in a planetary mixer), whip the cold liquid cream from the fridge with the sugar. Add the Greek yogurt (or mascarpone) when the cream becomes solid. At this point add the cold blueberry sauce and mix gently.

The result will be a firm, bright purple mousse.

Turn the tart base upside down onto a serving plate. Spread the mousse over the soft base in the lowered central part. Level with the help of a spatula. Leave the cake to harden in the fridge for at least three hours and then decorate with strawberries and blueberries.