Buckwheatcake

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Time to Prepare this Recipe 50 minutes Prep: 10 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 730 calories per serving view nutrition facts
# of servings this recipe makes 1 cake suggest servings
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Ingredients

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 gelatine leaves ground

Directions

1. Cream eggyolks and sugar until foamy, mix in flour, almonds 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C 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.

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Nutrition Facts

Serving Size 271g
Amount per Serving
Calories 730 63% of calories from fat
% Daily Value*
Total Fat 51.0g79%
 Saturated Fat 28.0g138%
 Trans Fat 0.0g
Cholesterol 158mg53%
Sodium 300mg12%
Total Carbohydrate 59.0g20%
 Dietary Fiber 5.0g18%
 Sugars 40.0g
Protein 15.0g30%
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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