Layered Buckwheat Cake with Cherries

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Layered Buckwheat Cake with Cherries
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
353
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories353 kcal(17 %)
Protein11.8 g(12 %)
Fat13.2 g(11 %)
Carbohydrates45 g(30 %)
Author of this recipe:

Ingredients

for
12
For the cake
5
160 grams
2 packets
5 tablespoons
1 pinch
200 grams
2 teaspoons
5 centiliters
For the filling and topping
6 sheets
500 grams
120 grams
5 centiliters
Grated zest and juice of 1 Oranges
400 grams
1 jar
1 packet

Preparation steps

1.

For the cake, beat the eggs, sugar, vanilla sugar and water in a mixing bowl for about 10 minutes. Sift the buckwheat flour and baking powder over the egg mixture. Gently fold in with a whisk. Spoon into a parchment paper lined 26 cm (approximately 10-inch) diameter springform pan. Bake in preheated 175°C (approximately 350°F) oven for 25 to 30 minutes. Drizzle rum over the cake. Cool completely.

2.

Meanwhile, soak the gelatin in cold water. Mix quark with 100 grams (approximately 1/2 cup) sugar, rum, port wine, grated orange peel and juice. Dissolve gelatin according to package directions. Stir 6 tablespoons cheese mixture into the gelatin. Stir in the remaining cheese mixture. Beat the cream until stiff and fold into the cheese mixture. Cut the cake into 3 even layers. Place bottom layer in a cake ring. Spread with 1/3 of the cream filling. Repeat layers twice.

3.

Drain cherries, reserving 1/4 liter (approximately 1 cup) juice. Spoon cherries on top of cake. Mix glaze powder with 4 tablespoons of the cherry juice. Bring remaining juice to a boil. Stir in glaze mixture and return to a boil. Let cool and pour over the cherries. Refrigerate at least 2 hours. Remove cake ring carefully.