Buckwheat cake

Ingredients for 1 servings:

• 200 g butter / unhydrogenated margarine
• 200 g cane sugar
• 6 eggs, separate
• 200 g buckwheat, ground (black lentil flour)
• 200 g almond(s), grated
• 1 bag of vanilla sugar (Bourbon)
• 2 pinches of salt
• 1 tsp baking powder (cream of tartar)
• possibly cranberries (jam)
• possibly whipped cream
• possibly powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free / black pudding cake

Cream the butter with the sugar and egg yolks until fluffy. Add the flour, a pinch of salt, almonds, baking powder, and vanilla sugar; mix. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter. Pour into a springform pan lined with baking paper. Bake in a cold oven at 160°C (convection oven) at moderate heat for about 1 hour. Test with a needle. Alteration: Let the cake cool. Cut it in half crosswise (with string). Fill with cranberry jam and sprinkle with powdered sugar. Serve with whipped cream.