Buckwheat Cake
Yield
1 cakePrep
15 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | ounces |
buckwheat flour
|
|
| 3 ½ | 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 |
gelatin, unflavored
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 101.2 | ml/g |
buckwheat flour
|
|
| 101.2 | ml/g |
almonds
ground |
|
| 4 | each |
egg yolks
|
*
|
| 173.4 | ml/g |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 4 | each |
egg whites
|
*
|
| 260.1 | ml/g |
cottage cheese
pureed |
|
| 346.8 | ml/g |
cranberries
anned |
|
| 433.5 | ml/g |
heavy whipping cream
|
|
| 3E+1 | ml |
gelatin, unflavored
ground |
*
|
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.
