• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Buckwheatcake

    Add to MenuAdd to Calendar

    Source: www.cookreceipts.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 1/2 oz Buchwheat Flour

    2. 3 

    3. 1/2 oz Almonds,ground

    4. 4 Egg Yolks

    5. 6 oz Sugar

    6. 2 ts Baking Powder

    7. 4 Egg Whites

    8. 9 oz Cottage Cheese,pureed

    9. 12 oz Cranberries,canned

    10. 15 oz Heavy Creme

    11. 6 ts Gelatine,ground

    Instructions Jump to Ingredients ↑

    1. Cream eggyolks and sugar until foamy, mix in flour, almonds and baking powder.

    2. Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C for 10- 15 minutes.

    3. Mix cottage cheese and cranberries.Whip the cream until stiff and fold in. Dissolve gelatine in water as directed on package than fold into cheese mix.

    4. When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top.

    5. Cool well before serving. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 . Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback