Tyrolean recipes - farm recipes
Dessert
Buckwheat cake
ingredients ( Makes 1 cake )
6 free-range eggs
1 pinch of salt
200 g sugar
200 g butter
150 g buckwheat flour
30 g cornstarch
1 packet of baking powder
150 g hazelnuts (chopped)
1 apple (grated)
1 pinch of lemon zest
butter and flour for the tin
200 g cranberry jelly
icing sugar for dusting
preparation
Beat the egg white with the salt and 100 g sugar until stiff and leave to cool. Cream the softened butter with the remaining sugar and gradually stir in the egg yolk. Mix in the buckwheat flour, cornstarch, sieved baking powder, hazelnuts, apple and lemon zest. Vigorously stir in one third of the egg white and gently fold in the remaining two thirds. Pour the mixture into a greased and floured cake tine and bake at 180° C in a pre-heated oven for around 40 minutes. Cut the cooled cake through the middle, fill with cranberry jelly and dust with icing sugar.
Have fun cooking
Doris Gruber
Farmer at ’Planitzer‘ near Montan, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
