Buckwheat Cake with Raspberries


Rating: 3.00 / 5.00 (8 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Sponge cake:







Filling:




Cream:






Deco:




Instructions:

Preheat oven (electric kitchen stove 200 degrees, gas mark 3). Clean a 24 cm springform pan with parchment paper.

Sponge cake: whisk egg yolks with three tbsp. lukewarm tap water and the sugar until creamy, whip the egg whites until stiff and add to the egg yolk mixture on the spot. Mix the buckwheat flour, cornstarch and baking powder together, sprinkle on top of the snow and gently fold into the egg yolk mixture. Pour into the cake springform pan and bake for 30 minutes. Cool the dough, then slice it horizontally.

Filling: dissolve raspberry jam in a saucepan over low heat. Add raspberry brandy. Spread both sponge bottoms with the mixture and put them together again.

Cream: Whip the cream, add the sugar and cream stiffener, fold in the raspberry brandy. Brush the edge and the top of the cake layer with the refined whipped cream.

Finally, spread the buckwheat cake with raspberries and lemon balm leaves.

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