Buckwheat Cake

The Buckwheat Cake is gluten-free and can be prepared with any kind of fruits. It has a nutty flavour and is refreshing because of the cold whipped cream. But, I have yet to find a recipe that is prefectly correct and can be reproduced 100% by the given steps; hence I adapted the recipe.

The cake has a preparation time of 40 to 50 minutes, baking time of 2 hours 20 (or 35 minutes) and should stay in the fridge overnight.

This is my entry in the Gluten-Free Challenge, if you like it, click on the red VOTE button on the top right. Thank you.

Cake:

• 180grams buckwheat flour
• 150grams sugar
• 60grams ground hazelnuts
• 5 eggs
• 1 sachet vanilla sugar
• 1 ¹/₂teaspoon baking powder
• 1 pinch of salt

Filling:

• 400ml cream
• 330grams cranberry sauce (or cowberry)

Garnish:

• 400ml cream
• 250grams cranberry sauce(or cowberry)
• 3 red gelatine leaves
• 2 sachets cream stiffener

Prepare the 5 eggs and separate from the yolks. If you don't have a separator for the eggs, catch the yolk with a half of the eggshell. Place in 2 different containers and preheat your stove to 180°C (350°F).

Weigh 50grams of sugar and while beating the egg white stiff with a pinch of salt, slowly trickle the sugar in.

Take the remaining 100grams of sugar and while whisking the yolks, slowly trickle the sugar in.

Mix the 180grams of buckwheat flour with 60grams grounded hazelnuts and 1¹/₂ teaspoon baking powder evenly in a bowl.

Fold in the stiff egg white with the beaten egg yolks and then fold this mixture with the flour.

Take a sheet of parchment paper, open the springform and clamp the paper between the ring and bottom. Cut off any excess outside. Depending on your stove you might want to grease your form with some butter and sprinkled buckwheat flour. Fill ¹/₄th of the dough into the springform and bake for 35 minutes at 180°C (350°F).

When the 35 minutes are over, pierce the dough with a needle, if nothing clings to the needle when you pull it out, the dough is ready. Take it out of the stove and open the springform carefully. Maybe you have to detach the dough with a knife from the sides of the springform. Let the dough cooldown on a plate and repeat the procedure another 3 times. If you have 4 springforms of the same size you can of course do this all at the same time ..

Now this is the point why the given recipe is wrong. The description said to bake all the dough at once and then later cut it into layers with a string around the cake. But buckwheat cake is not fluffy like sponge mixture. It was absolutely impossible for me to cut the cake, even with a wire. Therefore I adapted the recipe like in the previous step and baked 4 layers separately by dividing the dough mix into 4 parts.

Whip 400ml of the cream for the filling.

Roughen the surface of your cake layers with a fork. Then take one layer and spread cowberry sauce on it. Add whipped cream and smooth with a spatula. Then stack another layer on top and do the same again for the 2nd and 3rd layer on top.

Take 330grams cowberry sauce, purée and sift it.

Soak the gelatine for 5 minutes in cold water, then dissolve in a cooking pot at medium temperature. Add the remaining cowberry puree and stir in. Take away from heat and let it cool down.

Whip the remaining 400ml cream with 2 sachets of cream stiffener and then colour it with 2 tablespoons of the cowberry puree. Put the last cake layer on top and apply the whipped cream onto the cake and all sides. Smoothen with a spatula.

If the cowberry puree with gelatine becomes viscous, you can spread it on top of the cake. Let some drops run down the sides in different ways. The cake needs to be in the fridge overnight or it won't be easy to cut it. Enjoy your cake to any occasion and without any gluten!