South Tyrolean Buckwheat Cake

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	1 hr 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Separate the eggs. Preheat the oven to 180 degrees (convection 160 degrees).
Beat the butter with half of the sugar until frothy. Gradually stir in the egg yolks.
Mix the buckwheat flour, almonds and baking powder together, pour onto the dough and stir everything well with a wooden spoon. Beat the egg white with the other half of the sugar and the vanilla sugar until stiff, stir half of it into the batter. Use the whisk to fold the rest into the dough.
Put the dough in a well-greased springform pan (26-28 cm in diameter), smooth it out and place the form in the oven on the second rail from the bottom. Bake for 45 minutes, then leave to cool on a wire rack.
Cut the cake base halfway up and fill it with cranberry jam (blueberry jam also works well). Sprinkle the buckwheat cake with powdered sugar.
Serve with whipped cream if you like.
Makes about 12 pieces of cake.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.