(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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