A classic Tyrolean gluten-free cake, with buckwheat, almond flour, and lingonberry jam. Perfect for a sweet taste of Trentino.
Beat the egg yolks with the sugar and cinnamon until you get a light foam.
Add the sifted flours with the baking powder and mix well.
Combine the melted butter and water, mixing everything together.
Beat the egg whites until stiff peaks form and gently fold them into the mixture with upward movements.
Line a 20/22 cm diameter mold with parchment paper and fill, leveling well.
Bake in a preheated oven at 175/180 degrees for about 40/45 minutes, using the toothpick test.
Let the cake cool, remove it from the mold, and gently cut it in half.
Spread the jam on one disc and cover with the other, pressing lightly.
Sprinkle with powdered sugar before serving.
20/22 cm mold
Parchment paper
Electric whisk
Serrated knife
Store in an airtight container for 2-3 days.
Gluten-free recipe, ideal for those looking for a traditional and genuine dessert.
Italia, Trentino Alto Adige
| Energy (kcal) | 309.55 |
| Carbohydrates (g) | 29.08 |
| of which Sugars (g) | 20.41 |
| Fat (g) | 17.9 |
| of which Saturates (g) | 7.23 |
| Protein (g) | 8.24 |
| Fiber (g) | 3.13 |
| Sale (g) | 0.12 |
