Buckwheat Cake
Submitted by jimkara
European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.
YIELD
1 cakePREP
15 minCOOK
15 minREADY
40 minThis cake has the soul of a European pastry shop tucked inside it.
A flourless-style sponge made with buckwheat flour, ground almonds, and whipped egg whites bakes up light and fragrant. Once cooled, it gets split and layered with a cranberry-studded cottage cheese mousse set with gelatin and billowy whipped cream.
The buckwheat adds a toasty, earthy note that pairs beautifully with the tart cranberries. It’s refined without being fussy, and the kind of cake that makes people ask where you trained.
Chef Tips
- Beat the egg whites to stiff, glossy peaks and fold them in gently. They’re the only leavening beyond baking powder, so treat them with respect.
- Puree the cottage cheese until completely smooth before folding in the cream. Any lumps will show in the finished mousse.
- Chill the assembled cake thoroughly before slicing. The gelatin-set filling needs time to firm up or it will ooze when you cut.
- Use canned whole-berry cranberry sauce for the best texture and tartness in the filling.
Ingredients
Directions
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.
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