Buckwheat cake

In brief

Chef: Max Mariola
Difficulty;: Easy
Total time: 30 minPreparation: 15 minCooking: 15 min
Course: Desserts
Recipe of: Cakes
Region: Alto Adige


for 10 people

Buckwheat flour, Almond flour, 250 g Soft butt, Semi-sugar, Vanilla pod, Eggs, Red cberry jam


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.

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