Buckwheat Hazelnut Cake

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Average: 5 (1 vote)
(1 vote)
Buckwheat Hazelnut Cake
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
1
Ingredients
250 grams butter
250 grams sugar
6 eggs
200 grams Buckwheat (ground)
100 grams Hazelnuts (ground)
100 almonds (ground)
200 grams Pastry flour
1 packet Vanilla sugar
½ packet Baking powder
100 milliliters milk
1 jar lingonberry jam (or raspberry jam)
powdered sugar (to sprinkle)
How healthy are the main ingredients?
sugarBuckwheateggalmond

Preparation steps

1.

Preheat the oven to 175°C (approximately 350°F). Separate the eggs. Beat the egg whites until medium peaks form. Gradually beat in half the sugar. Beat the egg yolks, butter and the remaining sugar until fluffy. Mix the flour with the baking powder. Stir in almonds, hazelnuts and vanilla sugar. Add the egg yolk mixture and the milk and beat until combined. Fold in the egg whites and spoon into a greased springform pan.

2.

Bake 1 hour. Cool cake in a wire rack. Run a small knife around the edge of the springform pan. Cut cake crosswise into 2 even layers. Spread the bottom layer with the jam and cover with the top layer. Sprinkle with powdered sugar. Serve with whipped cream, if desired.