South Tyrolean buckwheat cake Regiograno
Source: https://www.meranermuehle.it/rcp_recipe/south-tyrolean-buckwheat-cake-regiograno
Baking/cooking time
60 Minutes
Difficulty
easy
Ingredients
Ingredients for a 24 cm cake
| 250 | g | Organic Buckwheat Flour Regiokorn |
| 250 | g | Butter, soft |
| 6 | Egg yolks | |
| 6 | Egg whites | |
| 250 | g | Sugar |
| 250 | g | Ground almonds |
| 1 | package | Vanilla Sugar |
| q.s. | Cranberry Jam |
Preparation
- Preheat the oven to 170°C. Grease a round cake tin.
- 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.
- 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.
- 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).
- Remove the cake from the oven and let it cool completely.
- After cooling, horizontally slice the cake and spread lingonberry jam on the bottom half, then place the top half on top.
- Dust the cake with powdered sugar and serve with whipped cream.
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