It's a delicious cake from South Tirolo, an amazing Italian place on Alps, very close to Austria telling about culture, language and tradition.
250 gr buckwheat flour
250 gr chopped almonds
250 gr butter (softened)
250 gr sugar
1 packet of vanilla-flavoured sugar
To serve it:
red whortleberry jam
Work butter, the 150 grams of sugar and egg yokes, until they become foamy.
Then add the flour, the almonds and the vanilla-flavoured sugar, while continuing to mix.
Whip the egg whites into a froth, slowly adding the rest of the sugar.
Pour it gently into the mixture.
Bake in pre-heat oven at 180°C for approximatly an hour.
Once it cools, split the cake in half horizzontally and fill the middle with red whortleberry jam.
Sprinkle with icing sugar and serve with whipped cream.
I'd like t try it so I do not use my buckwheat flour only for pasta or bread, but how many eggs do you use in this recipe
ciao from Italy
p.s. ciao Monia come mai non ti avevo vista prima('',
Doesn't it look so wonderful dark and tasty. I might go looking for buckwheat flour. My guess is 2 eggs!
I'm so sorry... I forgo the eggs!
They are 6 eggs in my recipe.
Enjoy your meal!