Ingredients For the cake
- 165 g butter
- 150 g brown sugar
- 150 g flour 00
- 50 g buckwheat flour
- 4 yolks
- an egg
- rum
- baking powder for cakes
- milk
- salt
Ingredients For the compote
- 600 g raspberries
- 120 g granulated sugar
- pectin
For the recipe for the buckwheat cake with raspberries, collect the butter in a bowl
and brown sugar and whisk with an electric whisk for about ten minutes until the mixture is a little fluffy; add, one at a time, the egg and 3 yolks, then 2-3 tablespoons of rum and lastly the flour, sifted with half a teaspoon of baking powder and a pinch of salt. Grease and line a springform pan (diameter 19 cm) with a disc of baking paper, grease again, flour with buckwheat flour and fill with the mixture; brush the surface with a beaten egg yolk with a spoonful of milk; bake at 160 ° C for 45-50 minutes.
For the compote: mix 20 g of granulated sugar with 12 g of pectin in a small bowl. Cook the raspberries with 100 g of granulated sugar; after 2-3 minutes of boiling add the sugar with the pectin, bring back to the boil, stirring constantly and after 1-2 minutes turn off and pass through a sieve. Turn out the cake, let it cool completely; then cut it
in half horizontally and stuff it with about 300 g of compote; reassemble the cake, spread the remaining compote on the surface; complemented to taste with fresh raspberries, rose petals
and sprigs of whipped cream decorating with sage leaves.
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