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40 minutes
Prep: 15 minutes
Cook: 15 minutes
730 calories per serving view nutrition facts
1 cake
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| 3 1/2 | ounces | buckwheat flour | |
| 3 1/2 | ounces | almonds | ground |
| 4 | each | egg yolks | |
| 6 | ounces | sugar | |
| 2 | teaspoons | baking powder | |
| 4 | each | egg whites | |
| 9 | ounces | cottage cheese | pureed |
| 12 | ounces | cranberries | anned |
| 15 | ounces | heavy whipping cream | |
| 6 | teaspoons | gelatin | ground |
Cream egg yolks and sugar until foamy, mix in flour, almonds and baking powder.
Beat egg whites to a stiff snow and fold in, fill the mix into a springform and bake at 225 degrees F. for 10- 15 minutes.
Mix cottage cheese and cranberries.
Whip the cream until stiff and fold in. Dissolve gelatin in water as directed on package than fold into cheese mix.
When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top.
Cool well before serving.
| % Daily Value* | |
| Total Fat 51.0g | 79% |
| Saturated Fat 28.0g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 300mg | 12% |
| Total Carbohydrate 59.0g | 20% |
| Dietary Fiber 5.0g | 18% |
| Sugars 40.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 34% | Vitamin C | 8% | |
| Calcium | 20% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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