Layered Buckwheat Cake with Cherries
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 353 kcal | (17 %) | ||
| Protein | 11.8 g | (12 %) | ||
| Fat | 13.2 g | (11 %) | ||
| Carbohydrates | 45 g | (30 %) |
Ingredients
- For the cake
- 5 eggs
- 160 grams sugar
- 2 packets Bourbon vanilla powder
- 5 Tbsps water
- 1 pinch salt
- 200 grams Buckwheat flour
- 2 tsps Baking powder
- 5 centiliters Rum
- For the filling and topping
- 6 sheets gelatin
- 500 grams Quark
- 120 grams sugar
- 5 centiliters Port wine
- Grated zest and juice of 1 Oranges
- 400 grams Whipped cream
- 1 jar Sour cherry
- 1 packet red Pie glaze
Preparation steps
For the cake, beat the eggs, sugar, vanilla sugar and water in a mixing bowl for about 10 minutes. Sift the buckwheat flour and baking powder over the egg mixture. Gently fold in with a whisk. Spoon into a parchment paper lined 26 cm (approximately 10-inch) diameter springform pan. Bake in preheated 175°C (approximately 350°F) oven for 25 to 30 minutes. Drizzle rum over the cake. Cool completely.
Meanwhile, soak the gelatin in cold water. Mix quark with 100 grams (approximately 1/2 cup) sugar, rum, port wine, grated orange peel and juice. Dissolve gelatin according to package directions. Stir 6 tablespoons cheese mixture into the gelatin. Stir in the remaining cheese mixture. Beat the cream until stiff and fold into the cheese mixture. Cut the cake into 3 even layers. Place bottom layer in a cake ring. Spread with 1/3 of the cream filling. Repeat layers twice.
Drain cherries, reserving 1/4 liter (approximately 1 cup) juice. Spoon cherries on top of cake. Mix glaze powder with 4 tablespoons of the cherry juice. Bring remaining juice to a boil. Stir in glaze mixture and return to a boil. Let cool and pour over the cherries. Refrigerate at least 2 hours. Remove cake ring carefully.
