fragrant swivel Biscuits
Desserts from Italy
Buckwheat cake
Buckwheat cake
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The buckwheat cake has a rustic flavor that is softened by the presence of the raspberry jam which thanks to its acidid aftertaste also dampens the sweetness of the cake. This buckwheat cake for its intense aroma and its full taste is great for both an important breakfast and a snack other than the usual one.
preparation
step 1
Divide the yolks from the albumin; in the planetary cream, cream the butter with half the sugar dose and vanilla berry seeds until a creamy and white compound is obtained.
step 2
If you do not have the planetary, do the same by putting sugar and butter in a large bowl and assembling it with electric hammers.
step 3
Combine flour with yeast in a bowl.
step 4
Sift the powders and collect them in a bowl, then hold them aside.
step 5
Add the yolks, one at a time, to the butter and sugar mixture in the planetarium, and work for at least ten minutes or until you get a very soft and foamy cream.
step 6
Transfer the butter-sugar mixture and eggs into a clean bowl and add the sifted flour, mix it all with the aid of a spatula very delicately.
step 7
Place the egg whites with a pinch of salt, and the other half of the sugar to be added at a time, combined with the snow white ones.
step 8
Grind and flour a round 28 cm mold and pour the dough; cook in a hot oven at 180 ° for 45 minutes; check the cooking by inserting a needle in the center, which will be dry when removed.
step 9
Let it cool about ten minutes in the mold and then mold it on a cake for cakes; once the cake is completely cold, cut it halfway horizontally with the help of a bread knife.
step 10
pour the jam from the center and with the help of a flat spatula gently gently to the edges.
step 11
Carefully take the other base of the cake and gently overlay it with the jar of jam. Spoiled with plenty of icing sugar and served.