Layered Buckwheat Cake with Cherries
- For the cake
- 5 eggs
- 160 grams sugar
- 2 packets Bourbon vanilla powder
- 5 tablespoons water
- 1 pinch salt
- 200 grams Buckwheat flour
- 2 teaspoons Baking powder
- 5 centiliters Rum
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.
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.
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.