Buckwheat Cake
- ā lb buckwheat flour
- ā lb butter
- ā lb sugar
- 3 tbsp all-purpose flour
- 6 eggs
- 1 package baking powder
- 1 package vanilla sugar
- jam
- whipping cream
Cream the butter and add the sugar little by little and the yolks one at a time, and mix well until the sugar has perfectly dissolved. Add in spoonfulsĀ of the buckwheat flourĀ mixed with the white flour and the packet of yeast (mixing is easier if you sieve the flours and the yeast).
Add the egg whites beaten to stiff very firm peaks and gently fold in. Put the dough into an openable mold, buttered and sprinkled with white flour.
Bake in a preheated oven at 350Ā°F for about 40 minutes. After this time, insert a toothpick to check if the cake is cooked. If it comes out dry, it is cooked. Do not open the oven for the first half an hour.
When the cake is cooked, leave to cool. Cut with a sharp knife in half cross-wise and fill with abundant red myrtle jam. Whip the cream and use it to cover the cake.
Decorate as you like.