Home About Techniques Contact
Thursday, July 14, 2016

Buckwheat cake

How to make Buckwheat cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 16 slices

6 eggs
250 g butter
250 g sugar
250 g dark buckwheat flour
250 g ground almonds
1 sachet vanilla sugar
100 g blackcurrant jam
icing sugar
butter for the cake tin

Separate the eggs. Beat the butter with 150 g sugar and the egg yolks. Sieve in the flour, add the almonds and vanilla sugar and blend into a smooth mixture. Pre-heat the oven to 180 °C (Gas Mark 4). Beat the egg whites with the rest of the sugar until so stiff that a cut with a knife remains visible.

Carefully fold in the egg whites into the cake mixture. Turn into a greased springform (24 cm diameter) and bake for approx. 1 hour.

Turn out the cake and leave to cool on a cooling rack. Once cooled, cut horizontally into two halves and fill with the jam. Dust with icing sugar and serve with whipped cream if desired.

Buckwheat cake recipe
Buckwheat cake recipe
  • Blogger Comment
  • Facebook Comment


Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA