Bookweetenkoken, Buckwheat Cake

Rating: 2.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)





Cream butter, sugar (1), vanilla sugar, egg yolks and whipped cream together in order. Mix almond kernels, buckwheat flour and Bach powder, fold into the butter cream.

Whip the egg whites until stiff, gradually add the sugar (2). Fold in the snow exactly.

Pour the mixture into a buttered cake pan sprinkled with breadcrumbs and smooth it out. Bake in oven heated to 200 degrees for 40 to 50 min.

Remove, let stand for 15 minutes, turn out onto a cooling rack and cool.

Then cut twice horizontally, fill with cranberry compote and assemble again.

For the glaze, mix the sifted powdered sugar with water and rum until smooth and coat the surface of the cake with it. The cake can also be decorated with halved almond kernels.

We wish you good luck!

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