Today I’m suggesting you something different.
If it is true that traditional chocolate cake is always welcome, it’s equally true that sometimes trying a different taste can give unexpected satisfaction.
And so it was for this rustic donut, which has the taste of childhood memories.
Thanks to the aroma of buckwheat combined with a slightly sour sweetness of an original jam I went back in time.
Ready to try something new?
SERVES 5-6 PEOPLE
READY IN 1h 10’
INGREDIENTS
2 oz butter
2,8 oz sugar
3 egg yolks
3,5 oz chopped hazelnuts
7 oz buckwheat flour
1 packet of baking powder
3,5 oz corn starch
1teaspoon vanilla extract
3 egg whites
3,5 oz confectioner’s sugar
¼ glass milk
Butter and flour to taste
7 oz currant & strawberry jam
STEP 1: BEAT THE BUTTER
Place the butter in a bowl, add the sugar and start whipping until you get a smooth mixture.
Now add the egg yolks (one at a time) while whisking.
STEP 2: MIX DRY INGREDIENTS
In a separate bowl mix chopped hazelnuts, buckwheat flour, baking powder, corn starch and vanilla extract.
STEP 3:BEAT THE EGG WHITES
In another bowl, whisk the egg whites together with the confectioner’s sugar until stiff (it will take about 8 minutes).
STEP 4: COMBINE THE INGREDIENTS
Now add – one tablespoon at a time – the mix of flour to the bowl with butter-sugar-yolks alternating with whipped egg whites.
Finally add the milk.
STEP 5: PLACE INTO CAKE TIN
Grease and then flour a donut pan .
Pour half of the mixture into the mold, then add the jam and finally cover with the remaining dough.
STEP 6: COOK
Bake the cake in preheated oven at 180°c for about 45 minutes.
#getBready & enjoy your meal
Share on:
