Buckwheatcake

Yield: 12 servings

Measure Ingredient
3½ ounce Buchwheat Flour
3½ ounce Almonds,ground
4 Egg Yolks
6 ounces Sugar
2 teaspoons Baking Powder
4 Egg Whites
9 ounces Cottage Cheese,pureed
12 ounces Cranberries,canned
15 ounces Heavy Creme
6 teaspoons Gelatine,ground

1.Cream eggyolks and sugar until foamy, mix in flour, almonds and baking powder. 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C for 10- 15 minutes. 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. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 .

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