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Buckwheat cake

Tyrolean recipes - farm recipes

Dessert

Buckwheat cake

ingredients

250 g butter
50 g breadcrumbs
250 g sugar
1 pinch of cinnamon
6 eggs
Additional ingredients:
250 g buckwheat flour
200 g cranberry jam
200 g hazelnuts (ground)
Icing sugar for dusting
1 pack of baking powder
100 g whipped cream
1 pack vanilla sugar
1 tspn cinnamon

preparation

Beat butter, sugar and egg yolk for 20 minutes until fluffy. Gradually add flour, nuts, baking powder, vanilla sugar, breadcrumbs and cinnamon. Beat egg white until stiff and fold into mixture. Pour into a buttered cake tin and bake in an oven pre-heated to 170° C for about 1 hour. Then leave to cool. Cut cake horizontally through the middle and fill with cranberry jam. Finally, sprinkle with icing sugar and serve with whipped cream and a sprinkle of cinnamon.
Have fun cooking
Maria Pechlaner
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