Buckwheat and orange cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites, salt and 2 tablespoons of water until stiff. Beat egg yolk and honey until frothy, add to the beaten egg white. Sift buckwheat flour and baking powder over the egg whites and fold in. Line the bottom of a springform pan (20 cm Ø) with baking paper. Fill in sponge cake mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Let it cool down on a cake rack. Soak gelatine in cold water. Wash untreated oranges in hot water, dab dry, grate peel thinly. Squeeze the juice. Peel the remaining oranges so that the white skin is completely removed. Cut out the pulp between the parting skins. Collect the juice. Fill up orange juice with water to 1/4 litre liquid. Mix with orange peel and honey, warm up and dissolve the squeezed gelatine in it. Whip 1 1/2 cup of cream until stiff. Cut half of the orange pieces into small pieces. As soon as the cream starts to gel, fold in the cream and orange pieces. Cut the sponge cake twice. Place the bottom cake layer on a cake platter, fold over the edge of the springform pan. Spread half of the orange cream on the cake base, place the middle cake base on top, cover with the remaining orange cream and the third cake base. Press on and put in a cool place for about 2 hours. Whip the rest of the cream until stiff, remove the cake crust. Spread the cake with cream (keep some for decoration). Sprinkle the cake rim with pistachios. Cover the cake with the remaining orange fillets and decorate with the remaining cream, orange slice and mint. Results in about 16 pieces

2. 2

   Preparation time approx. 45 minutes (without waiting time)

3. 3

   . . E 5 g/ F 15 g/ KH 17 g