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Buckwheat Cake

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

15 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 ½ ounces buckwheat flour
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3 ½ ounces almonds
ground
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4 each egg yolks
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6 ounces sugar
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2 teaspoons baking powder
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4 each egg whites
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9 ounces cottage cheese
pureed
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12 ounces cranberries
anned
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15 ounces heavy whipping cream
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6 teaspoons gelatin, unflavored
ground
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Ingredients

Amount Measure Ingredient Features
101.2 ml/g buckwheat flour
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101.2 ml/g almonds
ground
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4 each egg yolks
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173.4 ml/g sugar
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1E+1 ml baking powder
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4 each egg whites
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260.1 ml/g cottage cheese
pureed
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346.8 ml/g cranberries
anned
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433.5 ml/g heavy whipping cream
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3E+1 ml gelatin, unflavored
ground
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Directions

Cream egg yolks and sugar until foamy, mix in flour, almonds and baking powder.

Beat egg whites to a stiff snow and fold in, fill the mix into a springform and bake at 225 degrees F. for 10- 15 minutes.

Mix cottage cheese and cranberries.

Whip the cream until stiff and fold in. Dissolve gelatin in water as directed on package than fold into cheese mix.

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

Cool well before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 73063% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 28g 138%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 300mg 12%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 18%
Sugars g
Protein 30g
Vitamin A 34% Vitamin C 8%
Calcium 20% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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