Discover the authentic taste of Buckwheat and Hazelnut Cake: an Italian delight with selected ingredients. Try it now with berry jam!
Whip the egg whites with 40 g of sugar
Whip the butter with the remaining sugar and add the egg yolks and almond essence
Combine the flours, apple, and baking powder by mixing
Gently fold in the egg whites
Pour into a buttered and floured mold (I use silicone ones that don't stick)
Bake in a preheated static oven at 170 degrees for 40/45 minutes
Wait until it cools, unmold, fill with jam, and sprinkle with powdered sugar (for a more scenic variant, decorate with whipped cream and fresh berries)
Italia
Energy (kcal) | 329.14 |
Carbohydrates (g) | 26.79 |
of which Sugars (g) | 17.22 |
Fat (g) | 22.33 |
of which Saturates (g) | 7.91 |
Protein (g) | 5.76 |
Fiber (g) | 3.15 |
Sale (g) | 0.12 |