Buckwheat blackberry cake

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 4 Eggs (size M)
  • 2 untreated lemons
  • 200 g liquid honey
  • 1 TEASPOON Cinnamon
  • 150 g Buckwheat flour
  • 1 TABLESPOON Baking Powder
  • 125 g chopped almonds
  • 6 sheets Gelatine
  • 500 g Blackberries
  • 3 (à 200 g) Cup of whipped cream
  • 7-10 Tbsp Lemon balm
  • baking paper

Directions

  1. 1

    Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Wash the lemons with hot water, rub dry and grate the peel. Cut 1 lemon in half and squeeze. Mix lemon juice, half of the peel, 125 g honey and cinnamon. Fold egg yolk and honey mixture into the beaten egg white. Mix buckwheat flour with baking powder and 75 g almonds and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper and fill in the dough.

  2. 2

    Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Remove the sponge cake from the tin and turn it onto a cake rack, remove the baking parchment. Let the base cool down. Soak gelatine in plenty of cold water. Cut the remaining lemon in half and squeeze. Sort the blackberries. Put 6 pieces aside for decoration. Heat the fruit, lemon juice and 2/3 of the remaining honey in a pot. Squeeze the gelatine and dissolve in the blackberry mixture. Let the mixture cool down until it starts to gel. Cut the cake base in half. Place the edge of a springform pan around the bottom cake base, add the blackberry mixture and smooth it down. Whip the cream until stiff. Finally fold in the remaining lemon peel and the remaining honey. Spread 1/3 of the cream on the blackberry mixture. Place the second cake base on top and chill for about 1 hour.

  3. 3

    Let the mixture cool down until it starts to gel. Cut the cake base in half. Place the edge of a springform pan around the bottom cake base, add the blackberry mixture and smooth it down. Whip the cream until stiff. Finally fold in the remaining lemon peel and the remaining honey. Spread 1/3 of the cream on the blackberry mixture. Place the second cake base on top and chill for about 1 hour. Fry the remaining almonds in a pan without fat until light brown. Put them on a plate and let them cool down. Loosen the edge of the springform pan and spread 3/4 of the remaining cream all around the cake. Fill the rest of the cream into a piping bag with a small perforated nozzle. Sprinkle half of the cake rim with part of the roasted almonds. Spray cream tuffs onto the cake. Decorate alternately with blackberries and lemon balm. Sprinkle remaining almonds in the middle of the cake. Results in about 16 pieces

  4. 4

    Put them on a plate and let them cool down. Loosen the edge of the springform pan and spread 3/4 of the remaining cream all around the cake. Fill the rest of the cream into a piping bag with a small perforated nozzle. Sprinkle half of the cake rim with part of the roasted almonds. Spray cream tuffs onto the cake. Decorate alternately with blackberries and lemon balm. Sprinkle remaining almonds in the middle of the cake. Results in about 16 pieces

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Cakes & PastriesexoticCakeCake