Buckwheat cake

Gâteau au sarrasin

For 6 people

  • 100 gr. of boiled buckwheat
  • 1 tsp. soup boiled buckwheat
  • 1 / 4 l. milk
  • 50 gr. margarine
  • 4 eggs
  • 200 gr. ground hazelnuts
  • 100 gr. of brown sugar
  • 1 tsp. cinnamon coffee
  • 1 pinch cardamom
  • 1 pinch of salt
  • A little fat for the mold

 

20 à 25 mn. + 20 mn. de repos
60 mn.
200°C.(th.6 1/2)/425-450°F

 


 

 

  1. Wear buckwheat porridge boiled with milk, margarine and sugar for 2 minutes. approx. while stirring with a wooden spoon, then remove from heat and let stand for 20 minutes. approx. to cooling.
     
  2. Preheat oven to 200 ° C. (th.6 1 / 2).
     
  3. Separate egg yolks whites. Beat the egg yolks with cinnamon, cardamom and sugar. Add the ground hazelnuts, then boiled buckwheat. Mount the white snow farm, and incorporate them gently to the batter.
     
  4. Grease a mold to carefully kougelhopf, paper-on with the rest of boiled buckwheat, and then pour in batter. Bake for 60 minutes. approx. Let cool on rack pin.