Buckwheatcake

50 minutes Prep: 10 minutes Cook: 40 minutes

730 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

3 1/2	ounces	buckwheat flour
3 1/2	ounces	almonds	ground
4	each	egg yolks
6	ounces	sugar
2	teaspoons	baking powder
4	each	egg whites
9	ounces	cottage cheese	pureed
12	ounces	cranberries	anned
15	ounces	heavy whipping cream
6	teaspoons	gelatine leaves	ground

Directions

1. Cream eggyolks and sugar until foamy, mix in flour, almonds 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C 3.Mix cottage cheese and cranberries. Whip the cream until stiff and fold in.

Dissolve gelatine in water as directed on package than fold into cheese mix.

4.When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top.

5.Cool well before serving.

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Nutrition Facts

Serving Size 271g

Amount per Serving

Calories 730 63% of calories from fat

	% Daily Value*
Total Fat 51.0g	79%
Saturated Fat 28.0g	138%
Trans Fat 0.0g
Cholesterol 158mg	53%
Sodium 300mg	12%
Total Carbohydrate 59.0g	20%
Dietary Fiber 5.0g	18%
Sugars 40.0g
Protein 15.0g	30%