Buckwheat Cake with Red Currant Jam
Category: Desserts
Servings: 8
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 250g |
| Buckwheat flour | 250g |
| Granulated sugar | 250g |
| Baking powder | 16g |
| Eggs | 5 |
| Vanilla pod | 1 |
| Whole milk | 250ml |
| Red currant jam | 400g |
| Sliced almonds | 20g |
| Fresh currants | 1g |
| Icing sugar | 20g |
| Fresh whipping cream | 200ml |
Instructions:
-
Prepare the Ingredients:
Begin by removing the butter, eggs, and milk from the refrigerator at least two hours before you start baking. This ensures that they reach room temperature and integrate better into the batter. -
Mix the Butter and Sugar:
In a stand mixer, beat the softened butter (cut into cubes) with half of the granulated sugar until the mixture is light and fluffy. Split the vanilla pod in half, scrape out the seeds with a knife, and add them to the butter-sugar mixture. -
Whip the Egg Whites:
In a separate bowl, begin whipping the egg whites. Whip them until they form stiff peaks and become glossy. Gradually add the remaining half of the sugar to the egg whites while continuing to beat. This will help stabilize the meringue. -
Incorporate the Egg Whites:
Gently fold the whipped egg whites into the butter-sugar mixture. Use a spatula and mix in a top-down motion to prevent the meringue from deflating. -
Add the Dry Ingredients:
Slowly incorporate the buckwheat flour into the mixture, stirring gently to combine. Sift the baking powder and fold it in to avoid any lumps from forming. -
Prepare the Pan:
Grease a round cake pan with butter, then level the surface with a spatula to ensure the batter spreads evenly. -
Bake the Cake:
Preheat your oven to 180°C (350°F) if using a conventional setting, or 160°C (320°F) for a fan oven. Bake the cake for about 60 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean if the cake is fully cooked. If the top of the cake starts to darken too quickly (after 30-40 minutes), cover it with aluminum foil and continue baking. Once done, remove the cake from the oven and let it cool completely on a wire rack. -
Assemble the Cake:
Once the cake has cooled, slice it horizontally into three even layers using a serrated knife. Place the first layer on a serving plate and spread a generous amount of red currant jam over the surface using a spoon, leaving a small amount of jam for decoration. -
Stack and Decorate:
Place the second layer on top and repeat with another layer of red currant jam. For a decorative touch, brush the sides of the cake with the remaining jam and then press the sliced almonds into the jam on the edges of the cake. -
Whip the Cream:
In a mixing bowl, whip the fresh cream and icing sugar until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star-shaped nozzle. -
Final Decoration:
Pipe the whipped cream around the perimeter of the cake, creating small rosettes or decorative swirls. -
Serve and Enjoy:
Allow the cake to chill for a few minutes before serving, so the flavors can meld together. Garnish with a few fresh currants for an added touch of elegance.
Notes:
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
- Variations: You can substitute the red currant jam with other berry jams, such as blueberry or raspberry, depending on your preference.
- Tip: Make sure the butter and eggs are at room temperature before starting the recipe for the best texture.
This Buckwheat Cake with Red Currant Jam offers a delightful mix of earthy buckwheat flavor balanced by the tartness of the red currant jam. Topped with whipped cream and almonds, it’s perfect for any occasion. Enjoy the richness and lightness of this gluten-free dessert!
