Ingredients: 300 g gluten free flour or normal four, 300 g sugar, 300 g butter, 3 eggs, 1 tsp baking powder, 2 tsp vanilla extract, 100 g mascarpone, 2 tbsp icing sugar, 3 tbsp blueberry spread, icing sugar to decorate.
Pre-heat the oven at 180 C.
Beat the sugar and butter. Add the eggs, one at a time. Add the vanilla.
Mix the flour and baking powder. Add them into the butter mix and fold gently.
Split the mix into 2 cake tins. Bake for 25 - 30 min.
After they have colled down, mix the mascarpone with 2 tbsp of icing sugar.
Spread it on top of one of the cakes.
Add the blueberry spread.
Put the other cake on top and decorate with icing sugar.
