My parents have a great passion for the mountains, and despite living very close to the Adriatic Sea, they took my sisters and me on vacations to the Dolomites for many years! I have photos of me as a little girl with beautiful landscapes featuring mountains and enchanting glimpses, and this habit has continued over the years.
In the distant 1994, and precisely on August 1st, a lovely postcard was sent to me 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 will agree with me!
I give you the exact amount of the buckwheat cake with blueberry jam but today I made half of it, perfect for an 18 cm aluminum mold. Ciaooo!
I also suggest other recipes with blueberries:
CHEESECAKE WITH BLUEBERRIES
RISOTTO WITH BARBERA AND BLUEBERRIES
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
P.S. I remade the recipe and the photo and …forgive me, but I couldn’t find blueberry jam and used raspberries!
#ADV 
For this recipe, I recommend this pan Dr.Oetker 2508 – Springform Pan with Two Types of Detachable Bottom, 20 cm durable, easy to clean, and dishwasher safe!
BUCKWHEAT CAKE WITH BLUEBERRY JAM
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 18 cm mold for me
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE BUCKWHEAT CAKE WITH BLUEBERRY JAM
- 1.1 cups butter
- 1.25 cups sugar
- 6 medium eggs
- 2 cups buckwheat flour
- 2.5 cups almonds (finely ground)
- 1 packet vanilla sugar
- as needed blueberry jam (or raspberries or red fruits)
Tools RECIPE BUCKWHEAT CAKE WITH BLUEBERRY JAM
#ADV
- Whisks
- Mixing bowls
- Mixer
- Knives
FOR THE PREPARATION OF THE RECIPE BUCKWHEAT CAKE WITH BLUEBERRY JAM
We work the butter with 3/4 cup of sugar and the egg yolks until the mixture is frothy and light.
Then we add the sifted flour, the finely ground almonds, and the vanilla sugar mixing everything well.
In a separate bowl, we beat the egg whites to very stiff peaks, adding the remaining sugar a little at a time to obtain almost an Italian meringue.
Then gently fold the mixture into the previous one with slow movements from bottom to top and pour it into a mold that has been perfectly buttered and floured.
Now bake for about 40/45 minutes at moderate heat (338 – 356°F) and let the cake cool completely.
Once cooled, cut it in half and cover one half with jam, reassemble it, and sprinkle with powdered sugar..
It would be perfect to enjoy with a mega dose of whipped cream, but…..we don’t want to exaggerate, do we??? See you soon ..
Enjoy your meal!
Annalisa
