The Buckwheat Cake is gluten-free and can be prepared with any kind of fruits. It has a nutty flavour and is refreshing because of the cold whipped cream. But, I have yet to find a recipe that is prefectly correct and can be reproduced 100% by the given steps; hence I adapted the recipe.
The cake has a preparation time of 40 to 50 minutes, baking time of 2 hours 20 (or 35 minutes) and should stay in the fridge overnight.
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Step 1: Ingredients
- 180grams buckwheat flour
- 150grams sugar
- 60grams ground hazelnuts
- 5 eggs
- 1 sachet vanilla sugar
- 1 1/2teaspoon baking powder
- 1 pinch of salt
- 400ml cream
- 330grams cranberry sauce (or cowberry)
- 400ml cream
- 250grams cranberry sauce(or cowberry)
- 3 red gelatine leaves
- 2 sachets cream stiffener
Step 2: Separating the Eggs
Prepare the 5 eggs and separate from the yolks. If you don't have a separator for the eggs, catch the yolk with a half of the eggshell. Place in 2 different containers and preheat your stove to 180°C (350°F).
Step 3: Beating the Egg White
Weigh 50grams of sugar and while beating the egg white stiff with a pinch of salt, slowly trickle the sugar in.
Step 4: Whisking the Yolks
Take the remaining 100grams of sugar and while whisking the yolks, slowly trickle the sugar in.
Step 5: Mixing the Flour
Mix the 180grams of buckwheat flour with 60grams grounded hazelnuts and 11/2 teaspoon baking powder evenly in a bowl.
Step 6: Mixing It All Together
Fold in the stiff egg white with the beaten egg yolks and then fold this mixture with the flour.
Step 7: Preparing the Springform
Take a sheet of parchment paper, open the springform and clamp the paper between the ring and bottom. Cut off any excess outside. Depending on your stove you might want to grease your form with some butter and sprinkled buckwheat flour. Fill 1/4th of the dough into the springform and bake for 35 minutes at 180°C (350°F).
Step 8: Checking
When the 35 minutes are over, pierce the dough with a needle, if nothing clings to the needle when you pull it out, the dough is ready. Take it out of the stove and open the springform carefully. Maybe you have to detach the dough with a knife from the sides of the springform. Let the dough cooldown on a plate and repeat the procedure another 3 times. If you have 4 springforms of the same size you can of course do this all at the same time ..
Step 9: Failure
Now this is the point why the given recipe is wrong. The description said to bake all the dough at once and then later cut it into layers with a string around the cake. But buckwheat cake is not fluffy like sponge mixture. It was absolutely impossible for me to cut the cake, even with a wire. Therefore I adapted the recipe like in the previous step and baked 4 layers separately by dividing the dough mix into 4 parts.
Step 10: Filling
Whip 400ml of the cream for the filling.
Step 11: Stacking
Roughen the surface of your cake layers with a fork. Then take one layer and spread cowberry sauce on it. Add whipped cream and smooth with a spatula. Then stack another layer on top and do the same again for the 2nd and 3rd layer on top.
Step 12: Cowberry Puree
Take 330grams cowberry sauce, purée and sift it.
Step 13: Preparing the Garnish
Soak the gelatine for 5 minutes in cold water, then dissolve in a cooking pot at medium temperature. Add the remaining cowberry puree and stir in. Take away from heat and let it cool down.
Step 14: Whipping Cream
Whip the remaining 400ml cream with 2 sachets of cream stiffener and then colour it with 2 tablespoons of the cowberry puree. Put the last cake layer on top and apply the whipped cream onto the cake and all sides. Smoothen with a spatula.
Step 15: Garnishing
If the cowberry puree with gelatine becomes viscous, you can spread it on top of the cake. Let some drops run down the sides in different ways. The cake needs to be in the fridge overnight or it won't be easy to cut it. Enjoy your cake to any occasion and without any gluten!