Buckwheat and cranberry tart

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 5 Eggs (size M)
  • 4 packages Vanillin sugar
  • 1 pinch Salt
  • 150 g + 3 tablespoons sugar
  • 2 TEASPOONS Baking Powder
  • 100 g Buckwheat flour
  • 25 g Cornstarch
  • 750 g Whipped cream
  • 500 g + 2 tablespoons thickened wild cranberries (glass)
  • 1 TABLESPOON Icing sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites, 6 tbsp. cold water, 1 packet of vanilla sugar, salt and 150 g sugar with the whisk of the hand mixer until the sugar has dissolved and the mixture is shiny white

  2. 2

    Stir in the egg yolks. Mix baking powder, flour and starch, sieve into 3 portions on the egg mass and fold in portions. Pour onto a baking tray lined with baking paper (approx. 32 x 39 cm) and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes.

  3. 3

    In the meantime, sprinkle a damp tea towel (really well expressed, otherwise the dough will stick to it) evenly with 3 tablespoons of sugar. Remove the sponge cake from the oven, carefully turn it over onto the tea towel, carefully peel off the baking paper. Let it cool down

  4. 4

    Whip 500 g cream with the whisk of the hand mixer until stiff, while pouring in 2 sachets of vanilla sugar. Spread the sponge evenly with 500 g cranberries. Add the whipped cream and smooth it down

  5. 5

    Cut the sponge cake into 5 longitudinal strips (each just under 6.5 cm wide). Roll up the first strip and place it on a cake plate with the cut edge facing down. Wrap the remaining strips in a spiral. Whip 250 g cream until stiff, while trickling in 1 sachet of vanilla sugar. Spread the cream loosely on the surface of the cake using the back of a spoon. Carefully dust the edge with icing sugar. Spread 2 tbsp. cranberries as small blobs on the cake

  6. 6

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
450 kcal
CARBS
55 g
FATS
23 g
PROTEINS
6 g