Buchweizenkuchen/ Buckwheat cake

Name: Buchweizenkuchen/ Buckwheat cake
Total time: 3600 s
Cuisine: British
Ingredients: 250 gr soft butter; 250 gr sugar; 6 eggs; 250 gr ground almonds/ almonds flour; 1 packet vanilla sugar; 250 gr buckwheat flour; 1 sachet baking power; tin Butter for the; 3 tbs. Jam; Icing sugar

Marco @englishitaly1

For 1 soringform pan (26 cm diameter)

Marco @englishitaly1

For 1 soringform pan (26 cm diameter)

Saved

Ingredients

1 hour

250 grsoft butter
250 grsugar
6eggs
250 grground almonds/ almonds flour
1 packetvanilla sugar
250 grbuckwheat flour
1 sachetbaking power
tinButter for the
3 tbs.Jam
Icing sugar

Saved

Steps

1 hour

1

Separate the eggs
2

In a bowl, beat the butter, sugar and egg yolks until fluffy.
Stir in the vanilla sugar, flour,ground almonds and baking powder.
3

Beat the egg whites until stiff and
fold into the dough.
4

Pour into a greased springform pan and bake at 180 °C for about 45 minutes.
minutes. Prick the mixture with a toothpick and pull it out again. If
cake mixture remains, the cake is not yet ready.
5

Allow the cake to cool, cut once in the middle and fill with jam.
Dust with icing sugar.
Serve with stiffly whipped cream.