Dithmarsch buckwheat cake

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites until stiff, gradually add sugar. Stir in egg yolk. Mix buckwheat flour, flour, cornstarch and baking powder and carefully fold into the egg foam mixture. Line the bottom of a springform pan (28 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 40 minutes.

2. 2

   Cover after 20-30 minutes. Let the cake cool down on a cake rack when turned over in the tin. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Remove the cake base from the pan and cut through horizontally once. Drain the cranberries on a sieve. Whip 450 g cream until stiff. Stir in the cranberries, except for about 2 tablespoons. Fill the cake with the cranberry cream. Whip the rest of the cream until stiff and spread the cake with 2/3 of the cream. Fill the rest of the cream into a piping bag with star-shaped spout. Press almond flakes to the edge of the cake and sprinkle some on the cake.

3. 3

   Whip 450 g cream until stiff. Stir in the cranberries, except for about 2 tablespoons. Fill the cake with the cranberry cream. Whip the rest of the cream until stiff and spread the cake with 2/3 of the cream. Fill the rest of the cream into a piping bag with star-shaped spout. Press almond flakes to the edge of the cake and sprinkle some on the cake. Decorate the cake with cream curls. Spread the rest of the cranberries in the circles and chill until serving.

4. 4

   Waiting time approx. 1 hour