baked goods
Buckwheat cake
Buckwheat cake
Buckwheat dishes are typical for South Tyrol. Enriched with nuts and filled with cranberry jam, this cake is a real treat.
Planitzer, Montan
Ingredients
Makes 12
60 MIN.
-
200 gbutter
-
100 gsugar
-
6egg yolk
-
150 gbuckwheat flour
-
30 gcornstarch
-
150 ghazelnuts (ground)
-
1apple (grated)
-
1 Sachetbaking powder
-
1 1/2 tsplemon zest
-
6egg whites
-
1 Pinchsalt
-
100 gsugar
cranberry jelly
butter and flour for the tin
Flour for dusting
a dusting of icing sugar
Instructions - Buckwheat cake
-
1.
StepBeat the egg white with the salt and 100 g sugar until stiff and leave to cool. -
2.
StepCream the softened butter with the remaining sugar and gradually stir in the egg yolk.
-
3.
StepMix in the buckwheat flour, cornstarch, sieved baking powder, hazelnuts, apple and lemon zest.
-
4.
StepVigorously stir in one third of the egg white and gently fold in the remaining two thirds.
-
5.
StepPour the mixture into a greased and floured cake tine and bake at 180° C in a pre-heated oven for around 40 minutes.
-
6.
StepCut the cooled cake through the middle, fill with cranberry jelly and dust with icing sugar.
-
Happy cooking
