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

  • 6 egg (s)
  • 250 g butter, soft
  • 180 g suar
  • 250 g buckwheat flour
  • 200 g almond (s), round
  • 1 packet baking powder
  • 1 tablespoon vanilla sugar
  • 1 glass cranberry jam
  • powdered sugar
South Tyrolean Buckwheat Cake
South Tyrolean Buckwheat Cake

Instructions

  1. Separate the eggs. Preheat the oven to 180 degrees (convection 160 degrees).
  2. Beat the butter with half of the sugar until frothy. Gradually stir in the egg yolks.
  3. 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.
  4. 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.
  5. Cut the cake base halfway up and fill it with cranberry jam (blueberry jam also works well). Sprinkle the buckwheat cake with powdered sugar.
  6. Serve with whipped cream if you like.
  7. Makes about 12 pieces of cake.

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