3 1/2 oz buchwheat flour
3 1/2 oz almonds,ground
4 egg yolks
6 oz sugar
2 tsp baking powder
4 egg whites
9 oz cottage cheese,pureed
12 oz cranberries,canned
15 oz heavy creme
6 tsp gelatine,ground
A Recipe for
Buckwheatcake
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This is a recipe for Buckwheatcake from the recipe cookbook of Recipes-to-go (Dessert)
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Food Tip |
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 .
Serves: 12
Buckwheatcake Recipe brought to you by Recipes To-Go