- Butter - 200 Grams
- Sugar - 300 Grams
- Buckwheat flour - 250 Grams
- Eggs - 5 pieces
- Cream (20-22% fat content) - 400 milliliters
- Cottage cheese (5-9% of fat content) - 400 Grams
- Gelatin - 15 Grams
- Vanilla Sugar - 10 Grams
- Walnut - 50 Grams
Butter, melt, add yolks and 150 gr. Sahara. Whisk until smooth. Add the flour and mix the dough into the mixture. The dough should be soft and very thick. In another container, whisk the proteins and a small (50g) amount of sugar. Should get a foam, as in the photo. Add whipped proteins to the dough, mix well. We take a baking tray, steal confectionery paper on it. The resulting dough is evenly distributed over the pan. Put the pan in a preheated oven to 190 degrees and bake for half an hour. Cottage cheese is mixed with cream and pre-soaked in 3 tablespoons. water gelatin. Add the remaining sugar here. Mix well. Cooked in the oven cake cut in half. On both cakes pour the filling, distribute it evenly, then put one cake on the other (so that the cake is formed), sprinkle with walnuts - and the buckwheat cake is ready!
Servings: 6-7