Buckwheat Cake

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g butter / unhardened mararine
  • 200 g cane suar
  • 6 egg (s), separate
  • 200 g buckwheat, round (black teal flour)
  • 200 g almond (s), rated
  • 1 bag vanilla sugar (bourbon)
  • 2 pinches salt
  • 1 teaspoon baking powder (tartar baking powder)
  • possibly cranberries (jam)
  • possibly whipped cream
  • possibly powdered sugar
Buckwheat Cake
Buckwheat Cake

Instructions

  1. Mix the butter with the sugar and the egg yolks until frothy. Add flour, 1 pinch of salt, almonds, baking powder + vanilla sugar and mix. Beat the egg whites with a pinch of salt until stiff + fold into the dough, fill in a springform pan lined with baking paper, bake in the cold oven at 160 ° C, fan-assisted for approx. 1 hour. Needle sample.
  2. Change: Let the cake cool down. Cut once across (with thread). Fill with cranberry jam and sprinkle with powdered sugar. Serve with cream.

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