Buckwheat Cake

Beat egg yolks and sugar until creamy, fold in buckwheat flour, almond kernels and baking powder. Fold the snow into the dough. Pour the dough into a 24 cm cake springform pan (parchment paper) and bake at 225 degrees for 10 to 15 minutes.

Stir the curd and cranberries until smooth, whip the whipped cream and fold it in, soak the gelatine and let it melt in a water bath, then stir the curd mixture into the gelatine.

Cut the cooled biscuit dough once, fill it with part of the curd mixture, spread the rest on the top and all around the cake.

Cool well.

We wish you good luck!

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