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Buckwheat cake




buckwheat flour

250 oz


150 oz

Type 00 wheat flour

100 oz


200 oz

White sugar

250 oz

Baking powder for desserts

1 sachet


6 unit

Raspberry jam

350 oz

Icing sugar

to taste

Desserts from Italy - Trentino Alto Adige

Buckwheat cake

Buckwheat cake

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat cake

The buckwheat cake is a rustic dessert, of South Tyrolean tradition, perfect for warming the cold winter days.

Buckwheat cake step 1

step 1

Finely chop the almonds. Beat the egg whites until stiff with 100 grams of sugar.

Buckwheat cake step 2

step 2

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.

Buckwheat cake step 3

step 3

Pour the mixture into a greased and floured mold of 26 cm in diameter, bake at 180 degrees for 45 minutes.

Buckwheat cake step 4

step 4

Leave to cool, cut in half and stuffed with jam. Ultimate with a dusting of powdered sugar.

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