Buckwheat Cake with Lingonberries and Meringue
You’d never guess this buckwheat cake is gluten-free! Filled with lingonberries jam and topped with meringue frosting, it's a great party cake for all.
27 November, 2018
ingredients
Butter
250 g, unsalted
Sugar
250 g
Eggs
6, separated
Buckwheat flour
250 g
Almonds
250 g, ground
Baking powder
1 tbsp, gluten free
Apples
1, peeled and grated
Vanilla extract
1 tsp, extract
Sugar
175 g
Egg whites
3 large
Salt
1 pinch
Cream of tartar
1/4 tsp
Butter
225 g, unsalted, softened and diced
Vanilla extract
1 tsp, extract
Cream
400 ml, 48% fat
Lingonberry
300 g, jam
Rose buds
petals, crystallised
Preparation
How to make buckwheat cake with lingoberries and meringue
- Heat the oven to 180°C (160° fan) gas 4.
- Grease a deep 23cm|9"springform cake tin and line the base with non-stick baking paper.
- Beat together the butter and sugar in a mixing bowl until light.
- Add the egg yolks and beat until pale and creamy.
- Add the buckwheat flour, baking powder, almonds, grated apple and vanilla until just combined.
- Whisk the egg whites until stiff. Gradually fold into the mixture until well combined.
- Pour into the tin and bake for about 50 minutes, until deep golden brown and a skewer inserted in the centre comes out clean.
- Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
- Slice the cake horizontally into three.
For the filling and frosting
- Put the sugar, egg whites and salt into a heatproof bowl over a pan of simmering (not boiling) water.
- Whisk until the whites are warm to the touch and the sugar has dissolved.
- Remove from the heat and whisk with an electric whisk until foamy.
- Add the cream of tartar and whisk for about 10 minutes until stiff, glossy peaks form and the mixture has cooled completely.
- Whisk in the butter, a little at a time, whisking to incorporate fully after each addition.
- Beat in vanilla. then beat for 3-5 minutes until smooth.
- Cover with cling film and set aside. 10 Invert 1 cake layer onto a plate.
- Whisk the cream until thick. Gently stir in the lingonberries jam.
- Spread half the jam cream over the cake layer.
- Place another cake layer on top and spread with the remaining jam cream.
- Place the third cake layer on top.
- Spread the frosting over the top and sides of the cake and decorate with crystallised rose petals.
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