Summary

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

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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.