Buckwheatcake
Yield
1 cakePrep
10 minCook
40 minReady
50 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 |
gelatine leaves
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 |
gelatine leaves
ground |
* |
Directions
- 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.
- 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.
