Buckwheatcake

This is a European-style torte where buckwheat flour and ground almonds replace all-purpose flour in a light, sponge-like cake. The buckwheat gives it a distinctly earthy, slightly nutty flavor that pairs beautifully with the tangy cranberry filling.

The cake base relies on separated eggs for structure. Yolks get creamed with sugar until foamy, then the buckwheat flour and ground almonds are mixed in. Stiffly beaten egg whites folded in at the end provide all the lift, creating an airy sponge without any butter or oil in the batter.

The filling is where this gets interesting. Puréed cottage cheese mixed with cranberries and stiffly whipped cream, then set with dissolved gelatine, creates a light mousse that firms up when chilled. The cake gets sliced horizontally, filled with half the mousse, reassembled, and the rest spread on top.

Chill the assembled cake thoroughly before serving. The gelatine needs time to set completely or the mousse layers will slide when you cut.

Chef Tips

• Beat the egg whites to stiff peaks and fold them in gently; aggressive mixing deflates the air that makes this cake light
• Purée the cottage cheese until completely smooth before mixing with the cranberries; lumps show through in the mousse
• Dissolve the gelatine fully in water before folding into the cheese mixture, or you’ll get rubbery spots
• Use a serrated knife to split the cake horizontally for a clean, even cut

Variations

• Raspberry filling: Swap the cranberries for fresh raspberries for a sweeter, less tart filling
• Hazelnut version: Replace the ground almonds with ground hazelnuts for an even nuttier base
• Chocolate buckwheat: Add 2 tablespoons cocoa powder to the flour for a chocolate-buckwheat torte