Tyrolean Buckwheat Cake with Red Currants
Baking and Desserts | French cuisine
⏳ Time
55 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Tyrolean Buckwheat Cake with Red Currants
Ingredients
- Sugar - 8.8 oz
- Buckwheat Groats - 8.8 oz
- Butter - 8.8 oz
- Chocolate eggs - 6 pieces
- Ground Almonds - 8.8 oz
- Vanillin - a pinch
- Salt - to taste
- Black Currant Jam - 17.6 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Beat the softened butter with half of the sugar. Add the egg yolks one at a time, then sift in the buckwheat flour, ground almonds, and vanillin.
Step 3
Whip the egg whites into a stiff foam with a pinch of salt, gradually adding the remaining sugar. Carefully combine both mixtures.
Step 4
Pour the batter into a springform round pan that has been greased with butter and dusted with flour, and bake for 45 minutes.
Step 5
Allow the finished cake to cool and cut it horizontally into two equal parts, layering with currant jam. Refrigerate for 2 hours.
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