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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 yolks and almond essence
Combine the flours, the apple and the baking powder, mixing well
Gently fold in the egg whites
Pour into a buttered and floured pan (I use silicone ones that don't stick)
Bake in a preheated static oven at 170 degrees for 40/45 minutes
Wait until it is cold, unmold, fill with the jam and dust with powdered sugar (for a more scenic version, decorate with whipped cream and fresh berries)
Italia
| Energy (kcal) | 326.21 |
| Carbohydrates (g) | 37.69 |
| of which sugars (g) | 29.27 |
| Fat (g) | 18.29 |
| of which saturates (g) | 6.66 |
| Protein (g) | 5.01 |
| Fibre (g) | 3.08 |
| Salt (g) | 0.1 |