Buckwheatcake
3 1/2 oz Buchwheat Flour 3 1/2 oz Almonds,ground 4 Egg Yolks 6 oz Sugar 2 ts Baking Powder 4 Egg Whites 9 oz Cottage Cheese,pureed 12 oz Cranberries,canned 15 oz Heavy Creme 6 ts G...
Ingredients
- 31/2 oz buchwheat flour
- 31/2 oz almonds,ground
- 4egg yolks
- 6ozsugar
- 2tsp baking powder
- 4egg whites
- 9ozcottage cheese,pureed
- 12ozcranberries,canned
Directions
- 1
3 1/2 oz Buchwheat Flour 3 1/2 oz Almonds,ground 4 Egg Yolks 6 oz Sugar 2 ts Baking Powder 4 Egg Whites 9 oz Cottage Cheese,pureed 12 oz Cra
- 2
2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C for 10- 15 minutes
- 3
3.Mix cottage cheese and cranberries.Whip the cream until stiff and fold in
- 4
Dissolve gelatine in water as directed on package than fold into cheese mix
- 5
4.When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top
- 6
5.Cool well before serving
- 7
Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 .