Buckwheat Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 261 kcal | (12 %) | ||
| Protein | 4.1 g | (4 %) | ||
| Fat | 14.6 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the cake
- 3 eggs
- 3 Tbsps Rum
- 100 grams sugar
- 60 grams Buckwheat flour
- 40 grams Pastry flour
- 1 tsp Baking powder
- For the cream
- 4 sheets gelatin
- 500 milliliters Whipped cream
- 40 grams sugar
- 1 packet Vanilla sugar
- 125 grams Rosehip jam
- small Mangoes
- 2 tsps chopped Pistachio
- Lemon balm (for garnish)
Preparation steps
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.
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.
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.
