Desserts from Italy - Trentino Alto Adige
translated by Italian with
The buckwheat cake is a rustic dessert, of South Tyrolean tradition, perfect for warming the cold winter days.
Finely chop the almonds. Beat the egg whites until stiff with 100 grams of sugar.
Separately, whisk the soft butter with the remaining 150 grams of sugar until you get a froth, then add one yolk at a time, add the flour, baking powder and almonds and mix well. Then add the whipped egg whites gently.
Pour the mixture into a greased and floured mold of 26 cm in diameter, bake at 180 degrees for 45 minutes.
Leave to cool, cut in half and stuffed with jam. Ultimate with a dusting of powdered sugar.