NZ House & Garden

BUCKWHEAT & CHERRY CAKE

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This gor­geous cake is a north­ern Ger­man twist on the classic and ever-pop­u­lar Black For­est Gateau. The light and del­i­cate lay­ers of sponge are al­most marsh­mal­low-like in tex­ture. 6 large eggs, sep­a­rated 200g caster su­gar 100g buckwheat flour 2 tea­spoons bak­ing pow­der Kirsch, for driz­zling (op­tional) 500ml cream, whipped to soft peaks 680g jar morello cher­ries, drained About 3 ta­ble­spoons grated dark choco­late

Heat oven to 180°C. Grease and line a 23cm round, spring-form cake tin (this cake rises quite high as it bakes, so use a deep tin).

Whisk egg yolks and su­gar to­gether un­til thick, pale and creamy.

In a sep­a­rate grease-free bowl, whisk egg whites to stiff peaks. Gen­tly fold egg whites into the egg yolk mix­ture.

Com­bine the flour and bak­ing pow­der then sift it over the egg mix­ture and gen­tly fold in.

Pour bat­ter into the pre­pared tin and bake for 30-40 min­utes or un­til the cake is firm to the touch. It will feel foam-like rather than cake-like – al­most like a gi­ant marsh­mal­low.

Care­fully turn out the cake onto a wire rack and let cool com­pletely (it will de­flate as it cools).

Us­ing a large, sharp knife, slice the cake into 3 lay­ers. Driz­zle each layer with kirsch, if us­ing. As­sem­ble the cake, fill­ing each layer with whipped cream and cher­ries. Top the fi­nal layer with grated choco­late. Serve im­me­di­ately or cover and re­frig­er­ate un­til needed. Serves 8-10

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