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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.

Recipe from the farmer's kitchen

Doris Gruber

Farmer from Buschenschank Planitzer

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Planitzer, Montan ©

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

• 1.

  Step
  Beat the egg white with the salt and 100 g sugar until stiff and leave to cool.
• 2.

  Step
  Cream the softened butter with the remaining sugar and gradually stir in the egg yolk.
• 3.

  Step
  Mix in the buckwheat flour, cornstarch, sieved baking powder, hazelnuts, apple and lemon zest.
• 4.

  Step
  Vigorously stir in one third of the egg white and gently fold in the remaining two thirds.
• 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.
• 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

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