Separate the yolks from the egg whites and keep the egg yolks aside.
Mix the butter and the sugar with the whisk until a cream is obtained. Then add the egg yolks and continue to assemble. Finally add the mix of flour, hazelnuts and apples.
When the mixture is well mixed, add the whipped egg whites, stirring gently from bottom to top with a spatula.
Pour the mixture into a buttered and floured cake tin. Bake the cake in preheated oven at 170 degrees for about 45 minutes.
Once cooked, let it cool. Then place the cake on a plate and cut it in half then cover with 3/4 of the blueberry jam.
Close the cake and exert light pressure on the surface, then cover it with the remaining jam.
Decorate the cake Buckwheat cake and cranberries with almond slivers and serve.
TAGS: Recipe Buckwheat cake and cranberries | How to prepare buckwheat cake and cranberries | Buckwheat cake and cranberries recipe
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