Summary

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

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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.