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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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