baked goods
Buckwheat cake
Buckwheat cake
Buckwheat dishes are typical for South Tyrol. Enriched with nuts and filled with cranberry jam, this cake is a real treat.
Doris Gruber
Farmer from Buschenschank Planitzer
Ingredients
Makes 12
60 MIN.
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200 gbutter
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100 gsugar
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6egg yolk
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150 gbuckwheat flour
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30 gcornstarch
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150 ghazelnuts (ground)
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1apple (grated)
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1 Sachetbaking powder
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1 1/2 tsplemon zest
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6egg whites
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1 Pinchsalt
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100 gsugar
cranberry jelly
butter and flour for the tin
Flour for dusting
a dusting of icing sugar
Instructions - Buckwheat cake
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1.StepBeat the egg white with the salt and 100 g sugar until stiff and leave to cool.
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2.StepCream the softened butter with the remaining sugar and gradually stir in the egg yolk.
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3.StepMix in the buckwheat flour, cornstarch, sieved baking powder, hazelnuts, apple and lemon zest.
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4.StepVigorously stir in one third of the egg white and gently fold in the remaining two thirds.
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5.StepPour the mixture into a greased and floured cake tine and bake at 180° C in a pre-heated oven for around 40 minutes.
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6.StepCut the cooled cake through the middle, fill with cranberry jelly and dust with icing sugar.
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Happy cooking