Chestnut Buckwheat Cake

For the buckwheat base, coat the cake pan with KRONENÖL SPEZIAL with a fine butter flavor and dust with flour. Preheat oven to 160°C (top and bottom heat).sift buckwheat flour and cocoa. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon peel until well frothy (min. 10 min.). Pour in KRONENÖL SPEZIAL with fine butter flavor while stirring constantly and add rum. Fold in flour mixture. Pour the mixture into the cake tin, smooth out and bake in the oven on the middle shelf for approx. 20 minutes. Remove from oven and let cool.For the maronicreme, soak gelatin in cold water. Whip the cream and chill. Defrost chestnut rice and stir with powdered sugar until smooth. Heat the rum and orange juice, add the well squeezed gelatine and dissolve while warm. Stir into the chestnut mixture, gently fold in the whipped cream and pour onto the cake base, spread in waves with a palette or pastry card and chill for about 7 hours. For the garnish, prepare popcorn according to directions. When ready to roast (according to instructions), melt granulated sugar slowly in a pan, add popcorn, toss, place on a baking sheet, let cool, then garnish the cake with it.

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