Buckwheat Cake

with rosehip cream
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Buckwheat Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Calories:
261
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories261 kcal(12 %)
Protein4.1 g(4 %)
Fat14.6 g(13 %)
Carbohydrates28 g(19 %)

Ingredients

for
12
For the cake
3
3 tablespoons
100 grams
60 grams
40 grams
1 teaspoon
For the cream
4 sheets
500 milliliters
40 grams
1 packet
125 grams
small Mango
2 teaspoons
chopped Pistachios
Lemon balm (for garnish)

Preparation steps

1.

For the cake, beat the eggs, rum and sugar for five minutes until thick and frothy. Stir together both flours and baking powder, sift over the batter and fold to combine. Line the bottom of a springform pan (26 cm in diameter) (approximately 10 inches) with parchment paper and pour in the batter. Bake in an oven preheated to 180°F (gas mark 2, circulating air: 160 degrees) (approximately 350°F) for 25 to 30 minutes. Let cool on a wire rack.

2.

Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Whip the cream, add the sugar and vanilla and beat again until stiff. Dissolve gelatin over low heat and stir into the cream. Refrigerate for 10 to 15 minutes. Fold in the rose hip jam.

3.

Spread the cream on the cake. Refrigerate for 1 hour. Peel the mango and cut into strips with a vegetable peeler. Top the cake with mango slices. Sprinkle with chopped pistachios. Garnish with lemon balm before serving.