South Tyrolean buckwheat cake
Source: https://www.meranermuehle.it/rcp_recipe/south-tyrolean-buckwheat-cake
Baking/cooking time
60 Minutes
Difficulty
easy
Ingredients
For 1 cake pan (24cm)
| 500 | g | Mix Buckwheat pie |
| 170 | g | Butter |
| 4 | Egg yolks | |
| 4 | Egg whites | |
| q.s. | Cranberry jam |
Preparation
- Mix the butter and egg yolks until you get a creamy mixture, then add the cake mix. Beat the egg whites until stiff peaks form and gently fold them into the batter.
- Pour the batter into a round cake pan (24 cm) that has been greased beforehand.
- Bake in a preheated static oven at 170°C for about 60 minutes.
- Cut the cooled cake in half and fill the base with lingonberry jam. Carefully place the top layer back on, and dust with powdered sugar. Serve with whipped cream.
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