Preparation:
Divide the yolks from the egg whites. Then work 250g of soft butter in a planetarium and add sugar and vanilla seeds (scraped from the pod). Start to incorporate in the planetary one egg at a time and then buckwheat flour and almond flour. Now start working the snow whites with a clean whisk. When the egg whites have a firm texture, add the mixture with a spatula from the bottom to the top. Now pour the mixture into a buttered and flored baking sheet. Bake at 180°C for 45 minutes and then let cool. Once cooked and cooled, cut the cake in half and spread the crayfish jam on the inside. Serve with cream.
Buckwheat cake
16 Feb. 2021, 02:56 | a cura di
Gambero Rosso