Buckwheat cake

Ingredients for 1 servings:

• 6 egg yolks
• 3 tbsp water, hot
• 250 g sugar
• 6 egg whites
• 200 g buckwheat flour
• 50 g flour
• ½ pack of baking powder
• 400 g cranberry compote, from the jar
• 750 ml pastry cream, whipped until stiff
• Chocolate shavings

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

the sponge cake is a dream

For the sponge cake, beat the egg yolks, water, and 170g of sugar until creamy. Beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Fold in the egg yolk mixture. Sift the buckwheat flour with the plain flour and baking powder over the mixture. Fold in loosely. Line the bottom of a springform pan with baking paper. Pour in the mixture. Bake in a preheated oven at 180°C (no fan) on the lowest rack for about 35 minutes. Allow to cool and then cut in half crosswise. Stir in the cranberries well. Spread them on two layers of cake. Spread just under a third of the stiffly whipped cream over each layer. The rest and the chocolate shavings are for the topping, the edges, and the decoration.