Buckwheat cake
Ingredients
- 250 g sugar
- 250 g butter
- 6 eggs
- 250 g cranberry jam
- tbsp buckwheat flour (coarse)
- 250 g ground almonds
- 1 sachet vanilla sugar
- 1 pinch of salt
- 100 g sugar (for egg whites)
Preparation
Cream the butter, sugar and vanilla sugar until light and fluffy. Gradually stir in the egg yolks. Beat the egg whites with 100 g sugar until stiff, then fold in the buckwheat flour and almonds alternately with the beaten egg whites into the butter and egg yolk mixture. Pour into a springform tin and bake at 180 °C for approx. 35 minutes. Once cooled, slice horizontally, fill with cranberry jam and dust with icing sugar.
