Buckwheat Cake


Rating: 3.20 / 5.00 (5 Votes)


Total time: 45 min

Servings: 16.0 (servings)

Ingredients:












Instructions:

A great cake recipe for any occasion:

1) Separate eggs. Whip egg whites until stiff. Gradually sift in sugar. Fold in egg yolks. Combine flour, cornstarch, buckwheat flour and baking powder. Fold into the egg mixture. Fill into a cake springform pan (28 cm) lined with parchment paper and smooth out. Bake in a heated oven (electric oven 200 °C / gas mark 3) for about 40 minutes. Cover after 20-30 minutes. Cool in the pan upside down on a cooling rack. Roast the flaked almonds in a frying pan without fat until golden brown. Cool. Remove the cake base from the mold, cut once horizontally. Drain the cranberries. Whip 450 ml of whipped cream until stiff. Fold in cranberries, except for about 2 tablespoons. Fill the cake with the cranberry cream. Whip the remaining whipped cream until stiff and spread 2/3 of the whipped cream on the cake. Press almond flakes on the edge of the cake and decorate a few on the cake with the remaining whipped cream and cranberries.

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