Description
Recently with surprise found out that the "Tyrolean pie" is not only the cake on the oil sponge cake with cream and lots of toppings, but the pie (cake) made of buckwheat, without gram flour in the original - "Schwarzplententorte". Tart with a pleasant, balanced buckwheat-nutty flavor that perfectly accentuates the filling of sour-sweet jam. The proportions of the amounts of the ingredients of the pie is exceptionally easy to remember, just as the process of making it!
Ingredients
-
Cereals buckwheat
125 g
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Almonds
125 g
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Sugar
125 g
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Butter
125 g
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Vanilla
-
Chicken egg
3 piece
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Powdered sugar
-
Jam
150 g
Cooking
For Tyrolean cake can be directly used buckwheat flour, but milled cereal no less than perfect for cooking!
Grind in a coffee grinder buckwheat flakes and almonds to flour. It is best to grind both at the same time, so it will be less likely that will allocate almond oil.
Butter room temperature, beat half of sugar, add three egg yolks.
Whisk the ground again. Add the buckwheat and almond flour, whisk again.
Whisk the whites to a stable foam with the second half of sugar and vanilla.
Add a little protein mass in the dough and stir to make the ground a little thinner, then enter the remaining whites and mix the dough gently from the bottom up.
Grease a baking pan with oil and put in preheated oven for 30-40 minutes at 180 degrees Celsius until Browning. Readiness can be defined with a toothpick, it should come out of the dough dry. Leave the cake for 10-15 minutes to cool, then remove it from the mould and leave for another 10 minutes.
Cut the cake lengthwise into two equal parts, one half covered with a thick layer of jam and gently cover with the second half. Decorate the cake sifted powdered sugar.
Pie goes well sour cream or heavy cream.
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