South Tyrolean buckwheat cake

Ingredients for 1 servings:

• 6 eggs
• 250 g butter, soft
• 180 g sugar
• 250 g buckwheat flour
• 200 g almond(s), ground
• 1 packet of baking powder
• 1 tbsp vanilla sugar
• 1 jar cranberry jam
• powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for 12 pieces of cake

Separate the eggs. Preheat the oven to 180°C (160°C fan-assisted oven). Cream the butter with half of the sugar until fluffy. Gradually stir in the egg yolks. Combine the buckwheat flour, almonds, and baking powder, pour onto the batter, and mix well with a wooden spoon. Beat the egg whites with the other half of the sugar and the vanilla sugar until stiff peaks form, then stir half into the batter. Whisk the rest into the batter. Pour the batter into a well-greased springform pan (26-28 cm diameter), smooth it out, and place the pan on the second rack from the bottom of the oven. Bake for 45 minutes, then let cool on a wire rack. Cut the cake base in half and fill with cranberry jam (blueberry jam also works well). Sprinkle the buckwheat cake with powdered sugar. Serve with whipped cream, if desired. Makes approximately 12 cake slices.