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Buckwheatcake

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Submitted by 4grandangels

YIELD

1 cake

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

3 ½ 101.2
OUNCES ML/G BUCKWHEAT FLOUR
3 ½ 101.2
OUNCES ML/G ALMONDS
ground
4 4
EACH EACH EGG YOLKS *
6 173.4
OUNCES ML/G SUGAR
2 1E+1
TEASPOONS ML BAKING POWDER
4 4
EACH EACH EGG WHITES *
9 260.1
OUNCES ML/G COTTAGE CHEESE
pureed
12 346.8
OUNCES ML/G CRANBERRIES
anned
15 433.5
OUNCES ML/G HEAVY WHIPPING CREAM
6 3E+1
TEASPOONS ML 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 cup 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.
  2. When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top.
  3. Cool well before serving.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 730 63% 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?
Trans-fat Free, Good source of fiber
 

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