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This buckwheat cake with lingonberries comes from a region in Germany that is just south of Hamburg. That region is called Lüneburger Heide and is famous for its amazing landscape and the colorful blooming of the “Heide” flowers.
I had never thought about it but realized it when preparing for this video: Buckwheat is gluten-free. It’s also quite healthy. Learn more in my blog post, the link is below.
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
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.
