My parents have a great passion for the mountains, and even though they live very close to the Adriatic Sea, they took my sisters and me on vacations in the Dolomites for many years! I have photos of me as a little girl with beautiful landscapes and enchanting mountain views, and this tradition has continued over the years.
On August 1, 1994, I was sent a lovely postcard with this same mountain recipe that today I made the buckwheat cake with blueberry jam!
I keep it as a relic in my recipe book because it is very, VERY good, besides being a dear memory!! Try it and you’ll agree with me!
I’m sharing the exact amount for the buckwheat cake with blueberry jam but today I made half of it, perfect for an aluminum mold of 7 inches in diameter. Bye!!!
I also suggest other recipes with blueberries:
ROBILA AND BLUEBERRY CAKE
BARBERA AND BLUEBERRY RISOTTO
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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P.S. I remade the recipe and the photo and … forgive me but I couldn’t find blueberry jam, so I used raspberries!
#ADV 
For this recipe, I recommend this pan Dr.Oetker 2508 – Springform Pan with Removable Base, 20 cm durable, easy to clean, and dishwasher safe!
BUCKWHEAT CAKE WITH BLUEBERRY JAM
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 7-inch mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BUCKWHEAT CAKE WITH BLUEBERRY JAM
- 1 cup cup butter
- 1 1/4 cup cup sugar
- 6 medium eggs
- 2 cups cup buckwheat flour
- 2 cups cup almonds (finely ground)
- 1 packet vanilla sugar
- as needed blueberry jam (or raspberries or mixed berries)
Tools for BUCKWHEAT CAKE WITH BLUEBERRY JAM
#ADV
- Whisks
- Mixing Bowls
- Blenders
- Knives
PREPARATION FOR BUCKWHEAT CAKE WITH BLUEBERRY JAM
Mix the butter with 150 g of sugar and the egg yolks until the mixture becomes frothy and pale.
Then add the sifted flour, ground almonds, and vanilla sugar, mixing everything well.
In a separate bowl, whisk the egg whites to very stiff peaks, gradually adding the remaining sugar to obtain almost an Italian meringue.
Then gently fold the mixture into the previous one with upward movements and pour it into a mold that has been perfectly buttered and floured.
Bake now for about 40/45 minutes at moderate heat (338 – 356°F) and allow the cake to cool completely.
Once cooled, cut it in half and cover one half with jam, reassemble, and dust with powdered sugar.
It would be perfect to enjoy with a big dose of whipped cream but…..we don’t want to overdo it, right??? See you soon..
Enjoy your meal!
Annalisa
