Raspberry buckwheat cake

Name: Raspberry buckwheat cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 125 g Sugar; 150 g Buckwheat flour; 1 TEASPOON Baking Powder; 4 sheets white gelatine; 250 g Raspberries; 500 g Whipped cream; 1 package Vanillin sugar; 8 TABLESPOONS Egg liqueur; 7-10 Tbsp Mint; 1 TABLESPOON Icing sugar for the; 7-10 Tbsp Dusting; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
125 g Sugar
150 g Buckwheat flour
1 TEASPOON Baking Powder
4 sheets white gelatine
250 g Raspberries
500 g Whipped cream
1 package Vanillin sugar
8 TABLESPOONS Egg liqueur
7-10 Tbsp Mint
1 TABLESPOON Icing sugar for the
7-10 Tbsp Dusting
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Stir in egg yolk. Mix flour and baking powder and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes. Cover if necessary. Let the base cool down and cut through once.
3
Soak gelatine in cold water. Sort and wash the raspberries. Whip cream, remaining sugar and vanillin sugar until stiff. Stir 6 tablespoons of advocaat into the advocaat cream. Squeeze the gelatine, dissolve at low heat and stir carefully into the advocaat liqueur cream.
4
Fold in the raspberries, except for a few for decoration. Spread half of the raspberry cream on the bottom cake layer, place the top layer on top and pour the rest of the cream on top. Decorate with raspberries and mint.
5
Drizzle the rest of the egg liqueur over it and dust with icing sugar. Makes about 16 pieces.