home Confectionery Cakes Lueneburg Buchweizentorte Cake (Lueneburger Buchweizentorte)

Lueneburg Buchweizentorte Cake (Lueneburger Buchweizentorte)

Lueneburg Buchweizentorte Cake (Lueneburger Buchweizentorte)

Category: Bakery products
Kitchen: german
Lueneburg Buchweizentorte cake (Lueneburger Buchweizentorte)

Ingredients

Biscuit:
Eggs 5 pieces.
Sugar 150 g
Buckwheat (from raw, unroasted buckwheat) 150 g
Ground hazelnuts 100 g (50 g)
Vanilla sugar or extract 1 pack
Baking powder 1 tsp
Boiling water 2 tbsp. l.
Cream:
Cream 30% 500 ml
Gelatin 1 sachet (1 tbsp. L.
Water (boiling water) 100 ml (50 ml)
Filling:
Lingonberry, fresh frozen 400 g
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Baking dish

Cooking method

  • Luneburg is famous for this interesting cake. The cake is unusual both in its taste and in its composition. The base of the cakes consists entirely of buckwheat groats.
  • This cake will be interesting for adherents of a healthy diet, especially for those who monitor their own weight. After all, buckwheat does not contain starch, and its glycemic index is very low.
  • The cake is very easy to make.
  • Lueneburg Buchweizentorte cake (Lueneburger Buchweizentorte)
  • Biscuit:
  • Beat 5 eggs for 5 minutes with 2 tbsp. l. boiling water.
  • While whisking, add 150 g of sugar and vanilla sugar.
  • Mix buckwheat flour with baking powder and add portions to the egg mixture.
  • Then add chopped nuts in portions and mix gently with movements from bottom to top so as not to sediment the biscuit.
  • Pour greased butter and flour into a mold and bake at 180 ° Cabout From about 30 minutes.
  • Allow the biscuit to cool completely. And cut it horizontally in two. Caution! The cakes are crumbling!
  • Cream:
  • 1 packet of gelatin, soak for 5 minutes in 50-100 g of water.
  • Whisk in the cream until almost thick.
  • Heat water with gelatin until completely dissolved.
  • Continuing to whip the cream, pour in the dissolved gelatin in a thin stream and beat well.
  • Assembly:
  • Apply half of the lingonberries to the bottom cake, not reaching the edge of the cake 1 cm.
  • Apply a layer of cream on top to the edges of the crust.
  • Cover with the second crust and cover the surface and sides of the cake with whipped cream. Decorate with berries.
  • Chill the cake in the refrigerator.

Note

Since the cakes do not contain any other flour other than buckwheat, this cake is suitable for those who suffer from gluten intolerance.
The next time I made the cake, I would divide it into three cakes and soak it with something sweet and sour.
From our family, only my husband liked the cake without any reservations. He got more !!!

According to the recipe, canned wild lingonberries are used in the cake - I use fresh frozen lingonberries without thawing in the first cake, and I really like the result.

NataliARH
Today is the day of buckwheat cakes!
Musenovna
Can't you make ordinary buckwheat flour ?!
AnaMost
Lovely cake!
We look straight at almost some recipes
How do we milk ours - raw, this one I screw up myself, I love sour berries in cakes ...
Ludmil_a
Olya, super! (about such a cake was in the plans). Yours is very beautiful
Rada-dms
I made the cakes of this green buckwheat cake with a completely different taste! Much tastier and more interesting! A hundred times!

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