Buckwheatcake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Buchwheat Flour |
| 3½ | ounce | Almonds,ground |
| 4 | Egg Yolks | |
| 6 | ounces | Sugar |
| 2 | teaspoons | Baking Powder |
| 4 | Egg Whites | |
| 9 | ounces | Cottage Cheese,pureed |
| 12 | ounces | Cranberries,canned |
| 15 | ounces | Heavy Creme |
| 6 | teaspoons | Gelatine,ground |
Directions
1.Cream eggyolks and sugar until foamy, mix in flour, almonds and baking powder. 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.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.When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top. 5.Cool well before serving. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 .
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