(buckwheat cake)


How to make the pastry:

Mix the butter with 150 g sugar and the egg yolks until creamy. Add the flour, almonds and vanilla sugar and mix. Beat the egg whites until half stiff, add the rest of the sugar and finish beating until you can cut the stiff peaks with a knife. Carefully fold into the cake mixture, fill a greased springform cake tin and bake at a moderate heat for approximately one hour (test whether it is ready using a wooden stick!). Let the cake cool down, then slice it in half (it is best to using a thread wrapped around the cake until it overlaps which is then pulled until the cake is cut). Fill with cranberry jam and sprinkle with icing sugar. Serve with whipped cream.

Best wishes of culinary success and enjoy the recipe!

The Oberhofer family
and the cooking team from Ritterhof with chef Leo

Family Oberhofer


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Do you know the feeling? The one you wish you could hold onto forever? That is Luxury for the Soul.

Doing little things with great love. With passion, courage, and an eye for what really matters. For moments that move you and stay in your heart. Welcome to the world of Sensoria Dolomites!

Our soul project, which we’ve been working on for more than four years, is slowly taking shape. Step by step, our dream is becoming reality – what a wonderful feeling! It’s an intense but rewarding time.

Sometimes, a step back still takes you towards your destination. We never lose our optimism and courage. 

Our hearts are glowing, our eyes are sparkling. And a small tear is even running down our cheeks, because the time is finally here: We’re giving you a first glimpse. A glimpse of a place of spiritual power that we’ll fill with love and warmth together with you. We’re making room for quiet moments. To hear more. We give you space for peace when you need it. We’re creating a haven for quality time.

A goal is a dream with a deadline: Sensoria Dolomites. Luxury for the Soul. From summer 2022.

Ready for our first encounter?

Warm regards, Lea and Simon with Victoria and Carolina and the entire Sensoria Dolomites team