The buckwheat cake – Buchweizentorte is a simple and delicious cake of Austrian origin, also known and widespread in Trentino Alto-Adige. Made with buckwheat flour, with its unique taste, almond flour (or ground almonds), eggs, butter, sugar, and the classic filling of redcurrant jam. Serve simply as is or with a dusting of powdered sugar and/or whipped cream. Ideal to enjoy at breakfast, as a snack, or after meals.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: Fall, Winter and Spring
Ingredients
- 7 oz redcurrant jam
- 1 cup buckwheat flour
- 1 cup peeled almonds
- 1 cup butter (at room temperature)
- 2/3 cup granulated sugar
- 1.5 tsp baking powder
- 3 eggs (at room temperature)
- 1 packet vanillin
Tools
- Kitchen Scale
- 2 Bowls
- Hand Mixer
- Spatula
- Cake Pan
- Food Processor
- Knife
- Spoon
- Plate
- Toothpick
Steps
To prepare the buckwheat cake – Buchweizentorte…
First, put the peeled almonds in the food processor and turn it on for several seconds until they are finely ground.
Next, crack the eggs into a bowl, separating the yolks into the first bowl and the whites into the second bowl.
With the electric mixer, beat the egg whites until stiff peaks form, then set them aside for now.
In the bowl with the yolks, add the softened butter at room temperature and the granulated sugar. Work the ingredients with the electric mixer, cleaned from the egg whites.
In the bowl with the yolks, sugar, and butter, add the ground almonds, buckwheat flour, baking powder, and vanillin. Mix well with a spatula or wooden spoon.
Finally, gradually add the beaten egg whites to the bowl with the other ingredients, incorporating the mixture from the bottom to the top with a spatula or wooden spoon. You should obtain a soft, smooth, and homogeneous mixture.
Transfer the mixture to a cake pan (7.87 inches in diameter) non-stick or greased, and bake it in a preheated oven at 356 degrees Fahrenheit for about 40 minutes in static mode.
After the baking time, check the cake by piercing it with a toothpick, remove it from the oven, and let it cool completely.
Once the cake is completely cooled, transfer it to a plate and with a knife, preferably serrated, cut it horizontally, obtaining two discs.
Remove the top disc, fill the cake with redcurrant jam, and place the other disc on top. The cake is ready to enjoy.
