Title: Buckwheat Cake 1
Categories: Breakfast Grain Cake
Yield: 12 Servings

3 1/2	oz	Buckwheat 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 egg yolks and sugar until foamy. Mix in flour, almonds and baking powder. 2.Beat egg whites to a stiff snow and fold in. Fill the mix into a spring form mold 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 cheese mix and spread the rest on top. 5.Cool well before serving.

Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 . U/L to NCE by Burt Ford 5/96.

From: Burton Ford Date: 05-12-96 (F) Cooking Ä

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