Buckwheatcake

13.09.2008 | Author: Cook | Posted in Cyberrealm vol. 5
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Buckwheatcake


Servings: 12
Ingredients: 

  • 3 1/2 oz Buchwheat Flour
    • 

  • 3 1/2 oz Almonds,ground
    • 

  • 4    Egg Yolks
    • 

  • 6 oz Sugar
    • 

  • 2 ts Baking Powder
    • 

  • 4    Egg Whites
    • 

  • 9 oz Cottage Cheese,pureed
    • 

  • 12 oz Cranberries,canned
    • 

  • 15 oz Heavy Creme
    • 

  • 6 ts Gelatine,ground
    •

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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