South Tyrolean Buckwheat Cake

Instructions

1. Preheat the oven to 180 degrees and grease the cake tin. We use a round cake ring with a diameter of 19.5 cm.

2. • 4 eggs
   • 2 piches of salt

   Separate the eggs and beat the whites with a little salt until stiff.

3. • 200 g butter (soft)
   • 125 g sugar
   • 2 eggs

   Beat the butter and sugar with a mixer until fluffy and add the other eggs and the remaining egg yolk one by one.

4. • 1 apple
   • 250 g buckwheat flour
   • 200 g almonds (ground)
   • 50 g hazelnuts (ground)
   • 1 tsp baking powder

   Meanwhile, coarsely grate the apple with a slicer and squeeze it a little. Add to the dough together with the flour, ground nuts and baking powder. Then fold in the beaten egg white.

5. Fill the cake tin with batter and place in the oven for approx. 1 hour. The baking time may vary depending on the size of the tin.

6. • 4 tbsps raspberry jam
   • 250 ml cream
   • 20 g sugar
   • 100 g raspberries

   Leave the cake to cool, cut in half and fill with raspberry jam. Whip the cream with a little sugar until stiff, spread on the cake and decorate with raspberries.

Happy cooking and Mahlzeit!