Description
I baked this cake first for my guest, knowing that she's allergic to gluten. Made from buckwheat flour baked for the first time and found that it is so delicious. Delicate nutty notes and a wet structure of the cake.......
Ingredients
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Forest nuts
100 g
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Buckwheat flour
200 g
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Walnuts
100 g
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Apple
1 piece
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Chicken egg
6 piece
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Butter
250 g
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Sugar
250 g
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Leavening agent
1 tsp
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Barberry
1 handful
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Jam
5 Tbsp
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Powdered sugar
Cooking
Hazelnuts on a dry pan to dry and finely grind in a blender.. If you don't have buckwheat flour, and also grind the buckwheat.
Walnuts coarsely chopped, or I use a rolling pin to coarsely chop.
Apple RUB on a little grater and sprinkle with lemon juice.
Separate the yolks from the whites Soft butter mixed with 150сахаром. One by one add yolks. Then add buckwheat flour mixed with baking powder, nuts, a handful of barberries ( or dried fruit to your taste) and Apple. Mix well.
Protein whip "until the peaks". add 100 sugar
Protein mass gradually add to the batter and gently mix.
Baking I took the piece and made the bottom of the paper. Put the dough and bake at 180°C for 45 min.
Put the cake and well ohladit. Then cut into two equal parts.
Lubricate jam, your choice, from me this time apricot
Sprinkle with powdered sugar, put the kettle on and treat.
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