Buckwheat cake with berries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar, 1 packet of vanillin sugar and salt. Add egg yolks and stir in. Mix flour, buckwheat flour and baking powder. Sieve portions onto the egg-sugar mixture and fold in

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the cake from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool in the pan

3. 3

   Soak gelatine in cold water. Remove the base from the springform pan, cut in half horizontally and spread the lower base with 6 tbsp. fruit spread. Place a cake ring around the base

4. 4

   Mix quark, 100 g sugar and 1 packet of vanillin sugar. Whip the cream until stiff. Squeeze the gelatine, dissolve and mix with 4 tbsp. quark, then stir into the remaining quark. Fold in the cream. Spread the cream, up to 6 tbsp, on the base until smooth. Place the cake lid on the cream and press down gently. Spread the rest of the cream loosely with a tablespoon on the lid and refrigerate for approx. 4 hours

5. 5

   Sort and wash the blueberries. Wash the currants and remove from the panicles. Mix 4 tablespoons of fruit spread with the berries. Remove cake ring. Cut the cake into 12 pieces and spread the berries on top

6. 6

   waiting time approx. 5 1/2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
39 g

FATS
16 g

PROTEINS
12 g