Buckwheat cake

Ingredients for 1 servings:

• 200 g buckwheat flour
• 4 m.-sized eggs
• 150 g sugar
• 2 bags of vanilla sugar
• 1 tsp baking powder
• 750 ml cream, whipped until stiff
• e.g. sugar, for the cream, or vanilla sugar
• n. B. cream stiffener
• 1 jar cranberry compote , a large jar, maybe a little more
• n. B. Chocolate shavings, dark
• n. B. chocolate decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

classic, filled only with cream and cranberries

Line the bottom of a springform pan with baking paper. Mix the flour and baking powder well. Separate the eggs. Beat the egg whites until stiff, then gradually add the sugar and vanilla sugar. Whisk the egg yolks and fold into the egg white mixture. Sift the flour mixture onto the pan and carefully fold in. Pour the batter into the springform pan, smoothing it out slightly if necessary, and bake in a preheated oven at 160°C (top/bottom heat) for about 30 minutes. After 25 minutes, check whether the batter is firm. Every oven bakes differently. Do the skewer test. Cut the cooled sponge cake in half. Spread the bottom layer with cranberry compote and place the second layer on top. Spread either a little more compote on the second layer or just about 2/3 of the whipped cream, sweetened or plain to taste. If making the cake the day before, consider using cream stabilizer. Place the third layer on top and spread the remaining cream all over the cake. Decorate as desired, e.g., with chocolate shavings, chocolate leaves, or small dollops of cranberry compote. Note: There are now many recipes for buckwheat cakes. Among them are many variations with quark or yogurt in the filling and ground nuts in the sponge. I remember this classic cake from my childhood in the Lüneburg Heath. It has a more bitter taste than the versions where the buckwheat flour is “stretched” with ground nuts or almonds.