Buckwheat and cherry tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 4 tablespoons cold water, vanilla sugar, salt and 125 g sugar with the whisk of the hand mixer until the sugar has dissolved and the mixture is shiny white. Stir in the egg yolks. Mix baking powder, flour, starch and 1 teaspoon cinnamon, sieve into 3 portions on the egg mixture and fold in portions

2. 2

   Pour the mixture into a square springform pan (24 x 24 cm) lined with baking paper, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take the cake out of the oven, remove from the edge and let it cool down

3. 3

   Pour the cherries into a sieve and drain. Remove the sponge cake from the mould and remove the paper. First cut the sponge in half crosswise, then cut through both bases horizontally. Coarsely crumble 1 sponge cake quarter and finely chop in the universal chopper. Roast in a pan without fat for approx. 4 minutes, turning continuously. Remove the finished crumbs from the pan, mix with 1 tbsp. sugar and put in a cool place

4. 4

   Whip the cream until stiff, pour in 5 tablespoons of sugar. Fold cherries, except 8 cherries for decoration, into 1/3 cream. Spread 1/2 cherry cream on a base, smooth it down. Place the second base on top, press down lightly and spread the remaining cherry cream on top, finish with the third base and press down lightly. Fill the sponge cake with 2/3 cream, up to about 4 tbsp. for decoration, spread all around, sprinkle with cake crumbs. Fill the remaining cream into a piping bag with a large star-shaped spout. Decorate cake with cream tuffs and cherries

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
320 kcal

CARBS
34 g

FATS
18 g

PROTEINS
5 g