Buckwheat Cake with Prunes and Pears Recipe
Barely perceptible aroma of buckwheat, air cream, crunch of caramelized walnuts, the most delicate filling… The recipe is taken from the book by Victoria Isakova “More than a cake” the cooking Time does not include the stabilization time of the filling (2-4 hours).
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Prepare the ingredients. Preheat the oven to 180°C in the “top-bottom” mode. Wrap the metal baking dish with foil. Combine 100 g of almond flour, 80 g of wheat flour and 50 g of buckwheat flour in a bowl. Prepare the meringue: beat three whites, gradually add 90 g (part 1) of sugar. Beat at an average speed for about 5-7 minutes, but you should focus primarily on the appearance of the meringue: it should become thick and lush.
  2. Next, separately beat 4 eggs at room temperature with 50 g (part 2) of sugar until fluffy and light mass at the maximum speed of the mixer for 3-5 minutes.
  3. Combine the meringue and beaten eggs by hand. The main task is not to let the air bubbles fall off when mixing, so mix the mass carefully. Combined millet flour (almond, wheat, buckwheat), add to the egg mass, stirring the dough each time. At the end, pour in 50 g of melted butter at a temperature not higher than 60°C, otherwise the eggs will turn into an omelet. Mix the dough a few more times and you can send it to the oven.
  4. Bake for 30 minutes, checking the readiness of the sponge cake using the “dry toothpick” method. After baking, leave the finished biscuit in the form for 10 minutes, then walk with a knife between the walls of the biscuit and the baking dish, remove the biscuit and leave it on the grill for 30 minutes. Then wrap the buckwheat sponge cake in cling film and put it in the refrigerator for a couple of hours – so it will be more convenient to cut it.
  5. Here is such a wonderful sponge cake turned out.
  6. Sour cream and butter cream. For the cream, you will need “weighed” sour cream. Cooking it is easy! We take out a deep bowl. We install a sieve or colander on it. Take the gauze and put it in 4 layers. We put it in a sieve. Pour our sour cream on the gauze. Important! Sour cream author indicates 30%, but I did not find one, I have 25%. We tie the gauze in a knot so that all the sour cream remains inside. Tight. Put it in the refrigerator for 12 hours. Periodically, you can check for the released serum, drain it so that the bottom of the sieve does not touch it. After the specified time, we take out, open, take out our weighed sour cream. Beat very cold sour cream with cream and sugar at the maximum speed of the mixer for about 10-15 minutes until the consistency of whipped cream. The percentage of fat content of sour cream and cream is very important, dairy products with lower fat content are not whipped into a stable cream.
  7. Assembling the cake Cut the sponge cake into four thin cakes with a bread knife or string. Soak the cakes with honey impregnation. Assemble the cake in a metal ring according to the principle: sponge cake-sour cream-cream layer of cream-a layer of pear filling with prunes-nuts in caramel-sponge cake.
  8. Leave the cake in the refrigerator for 3-4 hours or overnight to soak.
  9. Cake baked for the family. The decor is minimal.
  10. That’s how it is in the cut. The barely perceptible note of buckwheat, the sweetness of the filling of pears and prunes, the sourness of the cream and the crunch of nuts will not leave any sweet tooth indifferent!
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