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| Home -> [Breakfast, Cakes, Desserts] -> [Buckwheatcake Recipe] |
Buckwheatcake
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Breakfast, Cakes, Desserts |
Rating: |
0 |
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Ingredients:
| 3 1/2
| oz | Buchwheat Flour | | 3 1/2
| oz | Almonds, ground | | 4
| | Egg Yolks | | 6
| oz | Sugar | | 2
| tsp | Baking Powder | | 4
| | Egg Whites | | 9
| oz | Cottage Cheese, pureed | | 12
| oz | Cranberries, canned | | 15
| oz | Heavy Creme | | 6
| tsp | Gelatine, ground |
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Procedures:
| 1 | 1.cream eggyolks and sugar until foamy, mix in flour, almonds and baking powder. | | 2 | 2.beat eggwhites to a stiff snow and fold in;fill the mix into a springform and bake at 225 c for 10- 15 minutes. | | 3 | 3.mix cottage cheese and cranberries.whip the cream until stiff and fold in. dissolve gelatine in water as directed on package than fold into cheese mix. | | 4 | 4.when the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top. | | 5 | 5.cool well before serving |
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