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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.
  • 200 g
    butter
  • 100 g
    sugar
  • 6
    egg yolk
  • 150 g
    buckwheat flour
  • 30 g
    cornstarch
  • 150 g
    hazelnuts (ground)
  • 1
    apple (grated)
  • 1 Sachet
    baking powder
  • 1 1/2 tsp
    lemon zest
  • 6
    egg whites
  • 1 Pinch
    salt
  • 100 g
    sugar
  • For the filling:
  • cranberry jelly
  • Other:
  • butter and flour for the tin
  • Flour for dusting
  • a dusting of icing sugar
  • Print recipe
    www.roterhahn.it
    Instructions - Buckwheat cake
    • circle-dashed 1.
      Step
      Beat the egg white with the salt and 100 g sugar until stiff and leave to cool.
    • circle-dashed 2.
      Step
      Cream the softened butter with the remaining sugar and gradually stir in the egg yolk.
    • circle-dashed 3.
      Step
      Mix in the buckwheat flour, cornstarch, sieved baking powder, hazelnuts, apple and lemon zest.
    • circle-dashed 4.
      Step
      Vigorously stir in one third of the egg white and gently fold in the remaining two thirds.
    • circle-dashed 5.
      Step
      Pour the mixture into a greased and floured cake tine and bake at 180° C in a pre-heated oven for around 40 minutes.
    • circle-dashed 6.
      Step
      Cut the cooled cake through the middle, fill with cranberry jelly and dust with icing sugar.
    •  
      Happy cooking
    Doris Gruber
    Farmer from 'Roter Hahn Buschenschank'
    Planitzer in Montan

    From the farm kitchen

    A recipe from …

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    Ainhauser  | Montan  (Bolzano and environs)
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