John Myers
Ingredients for 1 servings:
- 5 large eggs
- 4 tbsp water
- 200 g sugar
- 70 g buckwheat flour
- 50 g cornstarch
- 5 g baking powder
- 100 g hazelnuts, ground
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 5 minutes
for a 26cm springform pan
Line the bottom of a 26cm springform pan with baking paper. Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Mix the buckwheat flour, cornstarch, baking powder, and hazelnuts well. In a sufficiently large bowl, beat the egg whites with the water until stiff peaks form. In another, larger bowl, beat the egg yolks with the sugar until creamy. No sugar grains should be visible; the cream should be a very pale yellow. Pour the egg whites onto the egg yolk mixture and gently fold in with a whisk. Gently fold the flour mixture into the egg mixture in two portions. Pour the batter into the springform pan and bake for about 45 minutes. Do the skewer test. Every oven bakes differently, so adjust the temperature and baking time according to your baking experience. Let the cake base rest for 10 minutes in the switched off oven with the door open. Remove from the oven, loosen the edges all around with a knife, and let cool. It’s best to let it rest for a few hours before cutting. It is easy to prepare and can be baked 1-2 days in advance if well packaged.
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