A sweet gluten-free recipe from "Dolci Coccole di Miki", the buckwheat plumcake. Ruggeri Buckwheat Flour is used, rustic and tasty, with other special ingredients, such as almond flour and berry jam. Enjoy your snack!
Ingredients for the plum cake
- 200 g butter
- 200 g sugar
- 6 eggs
- 230 g Ruggeri buckwheat flour
- 200 g Almond flour
- 1 sachet baking powder
- 1 vanilla pod
- 1 teaspoon ground cinnamon
To garnish
- qb berry jam
- 200 ml fresh liquid cream
- 100g mascarpone
- 80 g condensed milk
Buckwheat plumcake procedure
In a bowl, pour the softened butter into pieces, together with the egg yolks. Work everything with an electric whisk. Add the sugar, yeast, aromas and almond or hazelnut flour. Separately, whip the egg whites until stiff and then incorporate them into the mixture created previously. To do this, help yourself with a spatula with movements from the bottom to the top. Butter and flour a plumcake mold and pour our mixture into it. Bake at 170 ° for about 30 minutes. Meanwhile, prepare the cream that will be used as a garnish, whipping the cream with the electric whisk together with the mascarpone and the condensed milk. When the plumcake is cold, cut it in half lengthwise and fill it with the berry jam. On the surface of the buckwheat plumcake, put the cream, helping yourself with a piping bag.
Recipe from https://blog.giallozafferano.it/dolciecoccoledimiki
