Buckwheat Cake with Cranberries (Lingonberries)

Buckwheat Cake with Cranberries and cream

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5 from 3 votes

Buckwheat Cake with Cranberries (Lingonberries)

Prep Time20

Cook Time30

cooling time30

Total Time1 20

Course: Cake, Dessert

Cuisine: German

Diet: Gluten Free, Vegetarian

Keyword: baking, Cake, glutenfree, sweet, vegetarian

Servings: slices

Calories: 303kcal

Author: Barbara

Equipment

1 round baking pan 8 to 9 inch wide
1 Electric Mixer

Ingredients

6 Egg Yolks
6 Egg Whites
150 g Sugar (maybe a bit more)
½ Lemon the zest of it
2 tsp Vanilla Sugar or 1 tsp. Vanilla Extract
1 pinch Salt
150 g Buckwheat Flour
2 tsp Baking Powder
1 jar Cranberry Jam aka Lingonberry Jam
600 ml Whipping Cream
2 to 3 sachets Stabilizer or 2 tbsp. corn starch if you serve the cake later
some fruits, berries, edible flower petals for decoration

Metric - US Customary

Instructions

Pre-Heat the oven to 180°C / 350°F.
Start with whisking the egg yolks with the sugar, vanilla and lemon zest until it has a very light color.
6 Egg Yolks, ½ Lemon, 2 tsp Vanilla Sugar, 150 g Sugar
Then whisk the egg whites with the salt until it keeps it shape but is not over whisked.
6 Egg Whites, 1 pinch Salt
Mix the baking powder with the buckwheat flour.
150 g Buckwheat Flour, 2 tsp Baking Powder
Add the egg yolk mass and the buckwheat flour on top of the egg whites and start carefully folding it into the egg whites as shown in the video.
Grease the baking pan and fil the batter into it. Make sure it is even.
Bake at 180°C / 350°F for about 30 minutes ... this might be longer or shorter depending on the size and color of the baking pan and the oven. Use a wood toothpick to check if it's baked through.
Let the cake cool completely, then cut it into 3 layers of even height.
Use the first layer from the top of the cake upside down so the open side faces up. Spread ⅓ of the cranberry jam on that layer.
1 jar Cranberry Jam
Now whip up the cream, add some stabilizer if needed. mix it with ⅓ of the cranberry jam.
600 ml Whipping Cream, 2 to 3 sachets Stabilizer
Mix the cream with ⅓ of the cranberry jam.
Spread a layer of that cream on top of the jam on the first cake layer.
Put the next layer on top, spread the last ⅓ of the cranberry jam on top and then some whipping cream.
Use the last cake layer with the bottom up so you have a very even top.
Spread the remaining whipping cream on top and on the sides and even it as good as possible.
Decorate with the fruits and petals or decorate with chocolate sprinkles.
some fruits, berries, edible flower petals
Put into the fridge for at least 1 hour.

Nutrition