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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.
Doris Gruber
Farmer from Buschenschank Planitzer
Makes 12
60 MIN.
  • 200 g
  • 100 g
  • 6
    egg yolk
  • 150 g
    buckwheat flour
  • 30 g
  • 150 g
    hazelnuts (ground)
  • 1
    apple (grated)
  • 1 Sachet
    baking powder
  • 1 1/2 tsp
    lemon zest
  • 6
    egg whites
  • 1 Pinch
  • 100 g
  • For the filling:
  • cranberry jelly
  • Other:
  • butter and flour for the tin
  • Flour for dusting
  • a dusting of icing sugar
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    Instructions - Buckwheat cake
    • circle-dashed 1.
      Beat the egg white with the salt and 100 g sugar until stiff and leave to cool.
    • circle-dashed 2.
      Cream the softened butter with the remaining sugar and gradually stir in the egg yolk.
    • circle-dashed 3.
      Mix in the buckwheat flour, cornstarch, sieved baking powder, hazelnuts, apple and lemon zest.
    • circle-dashed 4.
      Vigorously stir in one third of the egg white and gently fold in the remaining two thirds.
    • circle-dashed 5.
      Pour the mixture into a greased and floured cake tine and bake at 180° C in a pre-heated oven for around 40 minutes.
    • circle-dashed 6.
      Cut the cooled cake through the middle, fill with cranberry jelly and dust with icing sugar.
      Happy cooking
    Doris Gruber
    Farmer from 'Roter Hahn Buschenschank'
    Planitzer in Montan

    From the farm kitchen

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