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South Tyrolean Buckwheat Cake

Source: https://www.meranermuehle.it/rcp_recipe/south-tyrolean-buckwheat-cake
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
60 Minutes
Difficulty
easy
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Ingredients

Ingredients for a 24 cm cake

250 g Organic Buckwheat Flour Regiokorn
250 g Butter
6 Egg yolks
6 Egg whites
250 g Sugar
250 g Ground almonds
1 package Vanilla Sugar
q.s. Lingonberry Jam

Preparation

  1. Preheat the oven to 170°C. Grease a round cake tin.
  2. In a large bowl, cream the butter, egg yolks, and sugar until fluffy. Add the buckwheat flour and ground almonds to the mixture and combine well.
  3. In a separate bowl, beat the egg whites until stiff peaks form. Add the vanilla sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the batter.
  4. Pour the batter evenly into the prepared cake tin and bake in the preheated oven for approximately 1 hour (until a toothpick inserted into the center comes out clean).
  5. Remove the cake from the oven and let it cool completely.
  6. After cooling, horizontally slice the cake and spread lingonberry jam on the bottom half, then place the top half on top.
  7. Dust the cake with powdered sugar and serve with whipped cream.