250 g of softened butter
250 g of sugar
250 g of buckwheat flour
250 g of ground almonds
1 packet of vanilla sugar
Red cranberry preserve
Cream the butter with 150 g of sugar and the egg yolks. Stir in the flour, the almonds and the vanilla sugar. Whisk the egg whites until semi-stiff, add the remaining sugar and continue whisking until the mixture is very stiff.
Carefully fold it into the flour mixture, then pour the resulting mixture into a spring cake mould previously lined with butter and flour. Cook at 180°C for about 1 hour.
Allow the cake to cool, then cut it horizontally into two layers and fill with red cranberry preserve.
Serve with a dusting of icing sugar and whipped cream.
Do you want to discover the magic of Trentino winter? Enjoy