Buckwheat Layer Cake with Whipped Cream and Lingonberries
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 298 kcal | (14 %) | ||
| Protein | 4.9 g | (5 %) | ||
| Fat | 17.8 g | (15 %) | ||
| Carbohydrates | 29.3 g | (20 %) |
Ingredients
- For the cake
- 5 medium-sized eggs
- 150 grams sugar
- 2 Tbsps hot water
- 1 packet Vanilla sugar
- 5 drops Cooking oil
- 150 grams Buckwheat flour
- 1 tablespoon Baking powder
- 100 grams ground Hazelnuts
- For the filling
- 2 jars lingonberry
- 2 packets Pie glaze
- 30 grams sugar
- 600 milliliters Whipped cream
- 2 whipped cream stabilizer
- 2 packets Vanilla sugar
Preparation steps
For the cake: Preheat the oven to 180°C (approximately 350°F). Line the bottom of a 26 cm (approximately 10-inch) springform pan with parchment paper.
Separate the eggs. In the bowl of an electric mixer, beat the egg whites to soft peaks, Gradually add 50 grams (approximately 1/4 cup) sugar and beat until stiff and shiny. In a separate bowl, beat the egg yolks, water, vanilla sugar and bitter almond cooking oil until light and fluffy.
Mix the buckwheat flour with the baking soda and fold into the yolk mixture. Add hazelnuts and fold with a whisk. Fold in the egg whites and scrape the dough into the pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Carefully loosen the sides of the pan and invert the cake onto a wire rack lined with parchment paper. Remove the parchment from the cake and let cool. Divide horizontally into three layers.
For the filling: Drain the lingonberries over a bowl to catch the juice. Measure out 350 ml (approximately 1 1/2 cups) of the juice, adding a little water if necessary. Set aside 16 lingonberries for garnish.
In a saucepan, prepare the glaze according to package directions with the sugar and juice. Add half the lingonberries, return the mixture to the boil, remove from the heat and let cool.
Whip the cream until stiff, stir in the whipped cream stabilizer and the vanilla sugar. Place the bottom layer on a plate, spread with 1/3 of the glaze mixture. Spread with approximately 3 tablespoons of whipped cream and another layer. spread with 3 tablespoons of the whipped cream and half of the remaining glaze. Top with the final layer.
Spoon 3-4 tablespoons of whipped cream into a pastry bag with a large rosette tip. Spread the remaining cream over the sides of the cake. Pipe mounds of cream over the edge of the cake. Spoon the remaining glaze into the center. Top the rosettes with the reserved lingonberries.
