Buckwheat Cake with Red Berry Jam
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Buckwheat flour | 300g |
| All-purpose flour | 100g |
| Sugar | 300g |
| Butter | 300g |
| Eggs | 6 |
| Baking powder | 16g |
| Vanilla bean | 1 |
| Red berry jam | 400g |
| Powdered sugar | To taste |
Instructions:
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Begin by separating the egg yolks from the whites. In a stand mixer, cream the butter with half of the sugar and the seeds from the vanilla bean, until the mixture becomes light, fluffy, and pale in color. If you do not have a stand mixer, you can achieve the same result by placing the butter and sugar in a large mixing bowl and whipping them together with electric beaters.
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In a separate bowl, sift together the buckwheat flour, all-purpose flour, and baking powder. Set this flour mixture aside for later use.
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Gradually add the egg yolks, one at a time, to the creamed butter-sugar mixture, continuing to mix for at least 10 minutes or until the batter becomes soft and airy. This process helps incorporate air into the batter for a light and fluffy texture.
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Once the yolks are fully incorporated, transfer the mixture to a clean mixing bowl. Gently fold in the sifted flour mixture with the help of a spatula, being careful not to deflate the batter.
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In a separate bowl, whisk the egg whites with a pinch of salt and the remaining sugar until stiff peaks form. Slowly add the beaten egg whites into the batter, folding them in gently to maintain their airy texture.
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Preheat the oven to 180°C (350°F). Grease and flour a 28 cm round cake pan. Pour the batter into the pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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Once baked, allow the cake to cool in the pan for about 10 minutes. After that, carefully remove it from the pan and place it on a wire rack to cool completely.
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Once the cake has cooled completely, use a serrated bread knife to slice it horizontally in half. Be careful to keep both halves even and intact.
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Spread the red berry jam generously over the bottom half of the cake. You can use a spoon to spread it smoothly, ensuring it reaches the edges.
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Gently place the top half of the cake on top of the jam-covered layer, pressing it down lightly to secure the layers together.
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Finish by dusting the top of the cake with powdered sugar for a delicate finish and added sweetness.
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Slice and serve the cake to your guests, ensuring each piece is adorned with a light dusting of powdered sugar. This dessert pairs wonderfully with a cup of tea or coffee, offering a delightful balance of sweetness and fruitiness.
Enjoy this delightful buckwheat cake, perfect for any occasion!
