Fluffy Gluten-Free Revani with Delicate Mascarpone Cream and Cherries

This gluten-free revani is a light and sophisticated take on the classic syrup-soaked dessert. The secret to its airy texture lies in precisely whisking the eggs and using Ecosеm whole-grain rice flour, ground in a stone mill. The combination of cocoa cream with mascarpone and fresh cherries makes it the perfect finish to any summer menu.

Ingredients:

For the sponge cake:

• 4 tablespoons Ecosеm whole-grain rice flour

• 4 eggs

• 5 grams stevia powder

• Butter (for greasing the pan)

For the syrup:

• 150 ml hot water

• 1 tablespoon honey

For the cream and decoration:

• 300 grams mascarpone

• 40 grams unsweetened cocoa powder

• 2 tablespoons honey

• Fresh cherries and coconut flakes (for garnish)

Instructions:

1. Preparing the sponge cake: Separate the egg whites from the yolks. Beat the egg whites with stevia until stiff peaks form. Add the yolks one by one, stirring gently with a silicone spatula. In the same way (spoon by spoon), add the rice flour, being careful to keep the mixture fluffy and airy.

2. Baking: Pour the mixture into a buttered pan (20 cm diameter). Bake in a preheated 180°C fan oven for about 10 minutes (check for doneness with a skewer). Let the sponge cake cool completely.

3. Syruping: Mix the hot water with honey to make the syrup. Pour the syrup over the completely cooled sponge cake and let it sit in the pan for about 30 minutes until it soaks in well.

4. Cream and finish: Beat the mascarpone with cocoa and honey until smooth. Flip the syruped sponge cake onto a serving plate, spread generously with the cream, and decorate with fresh cherries and coconut flakes.

Bon appétit!