Buckwheat Cake Mary
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g buckwheat, round
- 200 g chickpeas, round
- 200 g almond (s), round
- 200 g cane suar
- 1 bag baking powder, tartar baking powder for 500 g flour
- 1 bag vanilla sugar (bourbon)
- 1 pinch (s) salt
- 500 ml sparkling mineral water
For the cream:
- 500 ml orange juice, freshly squeezed, approx., With meat
- 40 g cornstarch (Mondamin)
- 2 tablespoon cane sugar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cake: Mix all dry ingredients together well, add carbonated mineral water + stir well. Pour into a parchment-lined springform pan. Bake in the cold oven at 150 ° C for approx. 60 minutes. Preheat with top + bottom heat to approx. 170 ° - 180 ° C + bake for approx. 40- 50 minutes. Needle sample.
- Man / woman can also cut this cake crosswise after it has cooled down + spread it with jelly, jam or cream. Lid on + also outside.
- Cream: I took approx. 500 ml of freshly squeezed orange juice with meat, boiled it in cold juice, which I took off beforehand, approx. 40 g of Mondamin with approx. 2 tablespoons of whole cane sugar + 1 pinch of salt. Took the juice off the heat, stirred in the lunar amine porridge. Stir + boil once, be careful! bubbles very heavily, risk of injury. Take the pot off the heat + stir again and again until it cools down or until the cake is ready.
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