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South Tyrolean buckwheat cake

Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
60 Minutes


For 1 cake pan (24cm)

500 g Mix Buckwheat pie
170 g Butter
4 Egg yolks
4 Egg whites
q.s. Cranberry jam


  1. Mix the butter and egg yolks until creamy, then add the mixture. Whip the egg whites until stiff and gently incorporate them into the mixture. Pour the mixture into a round (24 cm) baking tin previously buttered.
  2. Bake in a static oven preheated to 170 °C for about 60 minutes. 
  3. Cut the cooled cake in half and fill the base with cranberry jam, carefully place the top on and sprinkle with icing sugar. Serve with whipped cream.