I received a giant jar of lingonberry jam, and so I thought this cake, really nice to be prepared, soft and rustic, and the cranberry sauce goes well.
By the next day is at its best.
Ingredients:
100 g of buckwheat flour
150 g flour 00
170 grams of softened butter
200 grams of sugar
5 eggs
13th grams of nuts (walnuts, almonds and pine nuts)
1 sachet of baking powder
grated lemon peel
1 packet vanillin
100 g plain yogurt
a pinch of salt
350 g of cranberry sauce (ache more if you prefer)
icing sugar
Preparation:
Fit the softened butter with 100 grams of sugar with the help of electric mixer (if you prefer).
Divide the egg album and add gradually the 5 egg yolks.
Chop the dried fruit to the mixer by adding a tablespoon of flour as well wipe the oil released from the fruit.
Add the flour mixture 00, the buckwheat flour, grated lemon zest, salt, baking powder, vanilla, yogurt and finely chopped nuts. Mix everything with a wooden spoon.
Beat the egg whites and slowly add 100 grams of sugar until the mixture will not be glossy, then add the rest gradually incorporating dough, stirring from the bottom up.
Lining a cake tin with greaseproof paper to hinge 25/26 cm in diameter and pour in the mixture, then bake at 170 degrees for about 45 minutes, doing the "toothpick test" before removing the cake from the oven.
Let cool and cut in half the cake.
Spread the cranberry sauce, reassemble the cake and sprinkle with powdered sugar.
the cake is beautiful and certainly very good ...
@ Mariana: thanks!