Title: Buckwheatcake
Categories: Breakfast Ethnic
Yield: 12 Servings
| 3 1/2 | oz | Buchwheat Flour |
| 3 1/2 | oz | Almonds,ground |
| 4 | | Egg Yolks |
| 6 | oz | Sugar |
| 2 | ts | Baking Powder |
| 4 | | Egg Whites |
| 9 | oz | Cottage Cheese,pureed |
| 12 | oz | Cranberries,canned |
| 15 | oz | Heavy Creme |
| 6 | ts | Gelatine,ground |
1.Cream eggyolks and sugar until foamy, mix in flour, almonds and baking
powder. 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a
springform and bake at 225 C for 10- 15 minutes. 3.Mix cottage cheese and
cranberries.Whip the cream until stiff and fold in. Dissolve gelatine in
water as directed on package than fold into cheese mix. 4.When the crust is
cooled, cut one time diagonal and fill with half of the cheesemix and
spread the rest on top. 5.Cool well before serving. Translated by Brigitte
Sealing, Cyberealm BBS 315-786-1120 .