Buckwheat cake with strawberries

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding 1 pinch of salt and 30 g sugar. Beat the egg yolks and 30 g sugar with the whisk of the hand mixer until creamy and light. Fold in the beaten egg whites. Wash the lemon, grate dry and grate half of the peel. Halve lemon and squeeze 1/2 lemon. Stir lemon zest and lemon juice into the mixture. Fold in flour

2. 2

   Put the sponge mixture into a greased springform pan (approx. 20 cm Ø) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven, remove from the edge and allow to cool

3. 3

   Wash the strawberries and, except for 3 strawberries, clean and finely dice them. Mix curd and 40 g sugar. Whip the cream until stiff, while pouring in the cream firming agent. First add the strawberry cubes, then the cream

4. 4

   Cut the sponge cake base in half horizontally. Spread half of the strawberry cream on the bottom cake layer, then place the other layer on top. Spread the rest of the cream on the cake and chill for about 1 hour. Cut the remaining strawberries in half. Decorate the cake with strawberries and mint before serving

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
220 kcal

CARBS
22 g

FATS
11 g

PROTEINS
9 g