Layered Buckwheat Cake with Cherries

Layered Buckwheat Cake with Cherries
1 hr 30 min.


for 12 pieces
For the cake
5 Eggs
160 grams Sugar
2 packets Bourbon-vanilla sugar
5 tablespoons Water
1 pinch Salt
200 grams Buckwheat flour
2 teaspoons Baking powder
5 centiliters rum
For the filling and topping
6 sheets Gelatin
500 grams Quark
120 grams Sugar
5 centiliters Port wine
Grated zest and juice of 1 Oranges
400 grams Whipping cream
1 jar sour cherries
1 packet red Pie glaze
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Preparation steps

Step 1/3

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.

Step 2/3

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.

Step 3/3

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.