Description
We returned the winter, and already want the warm spring sun! With such thoughts was born, this cake - my first experience of using buckwheat flour. My main expert - my husband liked it, though I didn't tell him what the cake is made!
Ingredients
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Buckwheat flour
300 g
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Sugar
150 g
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Chicken egg
6 piece
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Butter
100 g
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Leavening agent
1 tsp
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Milk
750 ml
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Pudding caramel
1 pack
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Walnuts
75 g
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Cream
1 pack
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Thickener for cream
1 pack
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Water
2 Tbsp
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Cognac
2 Tbsp
Cooking
I bought buckwheat flour and the first thing that occurred to me to cook from it - the cake! So: Egg RUB with sugar
Add baking powder and melted butter (50 g)
Sifted the flour I just in case added a few drops of almond flavoring
Get this dough (after all flour was smaller, the dough is more liquid)
Spread in a split mold (21 cm) and spread with hands
Bake at 200*C for about 45 min. cool, cut into three layers I have one layer turned out very thin, and two thicker
Make cream: pudding 500 ml milk cooking instructions
Cool, add 50 g of butter, dried and chopped nuts, 2 tbsp. sugar mix
My top cake was a bit convex, so I had this bulge put on a plate poured by impregnating, spread half of the cream then the next layer, the impregnation, the remaining cream with a thin layer a little too watered impregnated and covered the cake
Dry cream, thickener and 250 ml of milk, beat with a mixer
Coat and decorate the cake I decorated with colored coconut
This will cut the taste of buckwheat slightly felt (it was necessary to add more flavor) but overall delicious and if you don't know what the prepared, do not guess!
Here's a little bit closer enjoy your meal!
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