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Buckwheat and cranberry pie

Buckwheat and cranberry pie


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There buckwheat and blueberry pie red o Schwarzplententorte, is a typical cake of Alto Adige, precisely from the area of ​​South Tyrol. A cake that reminds me of my travels as a child with my family and the most recent ones, when last month I went to visit the Christmas markets with Ivano and my Elisa. Now, maybe I can't wait to go to the mountains, or because I brought home a delicious blueberry jam from Merano, but the Buckwheat and Cranberry Cake has climbed to the top of my heart by entering the top ten of mine favorite cakes.
So, since this Buckwheat cake it is also very beautiful to look at and has bright colors, I chose it as the first recipe to be published on the blog to start this 2019 in the best possible way. The recipe is from the blog "Dulcisss in the oven"

and it is thus perfect in its doses and in the procedure. If you try it, let me know :)

Chop the hazelnuts, peel and grate the apple. Put them in a bowl together with the flour, the starch, the grated lemon peel and the baking powder.
Separate the yolks from the whites and keep them aside.
Mix the butter with the sugar with a whisk until creamy. Then add the egg yolks and continue to whisk. Finally add the mix of flour, hazelnuts and apples.


When the mixture is well blended, add the whipped egg whites, stirring gently from bottom to top with a spatula.


Pour the mixture into a greased and floured cake pan. Bake the cake in a preheated oven at 170 degrees for about 45 minutes.

Once cooked, let it cool. Then place the cake on a plate and cut it in half then cover with 3/4 of the blueberry jam.
Close the cake and exert a slight pressure on the surface, then cover it with the remaining jam.

Decorate the cake Buckwheat and cranberry cake with almond slices and serve.


Buckwheat cake

There recipe of the Buckwheat cake a rich and delicious rustic cake, prepared with buckwheat flour. Buckwheat and blueberry cake or Buchweizentorte it's a German cake typical ofSouth Tyrol, my region, fluffy, soft and gluten free. Below you will find the Buckwheat Cake in his original recipe, exactly what you can taste in mountain farms or in Tyrolean pastry shops. The dough of cake with buckwheat flour contrasts with the sweet taste of blueberry jam. The right jam for this cake is there cranberry compote, richer in fruit than a classic jam.

Do not miss this cake, if you love sweets with buckwheat flour, such as la Buckwheat tart. Particular and delicious, here it is recipe of Buckwheat cake or Buchweizentorte or Schwarzplententorte (original German names).


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Buckwheat and Cranberry Pie - Recipes

The one in the photo below is the last slice, what remains of this good cake, indeed very good! Even better after a few days.
I had it prepared last Saturday for a dinner, then the guests brought some pastries [very good, slurp!] and the cake became the Sunday lunch dessert.
Only yesterday I remembered not to have photographed it, just in time!
The recipe I used is that of Chamomile, always very reliable!

BUCKWHEAT CAKE WITH CRANBERRIES
150 g of white flour
100 g of buckwheat flour
200 g of cranberry jam (I used Austrian jam, super!)
150 g of walnuts, hazelnuts and pine nuts
6 eggs
300 g of granulated sugar
100 g of butter
1 sachet of baking powder
Powdered sugar for sprinkling

In a bowl, whisk the eggs with the sugar using an electric mixer until the mixture is light and fluffy. In a blender, finely chop walnuts, hazelnuts and pine nuts. Sprinkle in the two sifted flours, mixing them with the dough, then add the dried fruit, stirring slowly with a wooden spoon. Melt the butter in a saucepan or in the microwave and add it to the mixture along with the yeast. Stir again.
Grease and flour an opening circle cake pan measuring 24 or 26 cm in diameter (see note below), pour the mixture inside and bake in the preheated oven at 170 & # 176 for about 40 minutes (I served about a & # 8217; # 8217 now, but as I always say my oven is not very reliable). After this time, do the usual toothpick test, when it comes out dry and clean the cake will be cooked.
Take the cake out of the oven and let it cool on a cake rack. Using a knife, cut it in half horizontally and stuff the lower part thus obtained with the cranberry jam with the help of a spoon. Recompose the cake by placing the top and sprinkle with icing sugar. To taste, serve with fresh whipped cream.

I forgot! This morning the first Swap package arrived, here it is!


Buckwheat and Cranberry Pie - Recipes

I first met this cake when my colleague brought me a slice to the office although to be honest the one I tasted tasted and looked completely different from the buckwheat cakes I found on the web. What I tasted for the first time was a kind of shortcrust pastry made with buckwheat flour and stuffed with plum jam. Right after tasting that shortcrust pastry I went in search of buckwheat flour and I did this cake good but with a particular taste because, having used only buckwheat flour, the flavor was a bit too much. All in all I liked it. After doing this cake And these muffins and then again The dumplings I didn't know what else to do to finish the bag of flour, then I saw this cake similar to the one I had made some time ago but with a different dose. Confident in the different holidays in the mountains of Chamomile from which many of his local recipes originate I have made this cake . I must say that I liked it more than the first one I had made as it is very soft inside thanks to the dried fruit. It has a rustic flavor but at the same time not too strong. Chamomile suggests to accompany it with a nice tuft of whipped cream. This time I didn't have it but I'm sure it would have been great.

Ingredients for a 26 cm mold:
150 grams of white flour
100 gr of buckwheat flour
200 gr of cranberry jam
150 gr of walnuts, hazelnuts and pine nuts
300 grams of granulated sugar
100 gr of butter
6 eggs
1 sachet of baking powder
powdered sugar to decorate

Method:
in a bowl, whip the eggs with the sugar until the mixture is puffy and fluffy. Finely chop the dried fruit. Incorporate the two sifted flours, dried fruit, melted butter and finally the yeast into the eggs. Pour the mixture into a greased and floured mold and bake at 170 & # 176 for 35 & # 8211 40 minutes.
Remove the cake from the oven, let it cool and cut it into two equal parts, stuff it with the jam, sprinkle with icing sugar and serve.

Note: I used a 20 cm mold, halving the doses.



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350 g of gluten-free bread mix. For those looking for original recipes to amaze their guests, I suggest instead the pink cream cake, the lemon spring cake and the decorated snowflake cake, also ideal for. It is a reinterpretation WITHOUT BUTTER and WITHOUT EGGS of the South Tyrolean BUCHWEIZENTORTE also known as Schwarzplententorte or black polenta cake and I couldn't wait to share it with you.

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1 sachet of baking powder. A really great cake indeed. Find out how easy it is to make this recipe with your Thermomix and look at the other proposals in the Sweet baked goods section.

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The recipe for buckwheat savory pie with herbs and stracchino. It has been a very long time since vol. It had been a while that I had some buckwheat flour and surfing the internet I found the perfect recipe to prepare the Schwarzplententorte with the thermomix.

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Buckwheat and Cranberry Pie - Recipes

The wind & # 8230.the cats & # 8230the dog & # 8230..tell me how you can take decent pictures when you have around so many beautiful kittens and a huge dog always hungry and say that I always beg my husband to feed them before do my & # 8220 job & # 8221 as an inexperienced photographer which I am. To all this is often added the wind that lifts my placemat, covering my plate and getting dirty with everything that the plate contains. The solution to this disaster? Photographing at home but & # 8230 I would never do it so I complain but I continue to be disheartened.

This you see below is my sweet Calvina ... always hungry, like her mistress.

It is called Calvina because the institute where I taught for 19 years is called I.T.C. S. Calvino & # 8230 & # 8230e what's the matter, you say?

One day a pupil of mine arrived at school and parked the car in front of the school entrance.

He took her to school, we hid her in the bathroom and we competed to cuddle her and give her some milk bought in the school machines.

During recess the question arose of what to do with this beautiful kitten & # 8230 I'll take it & # 8230no take it you & # 8230. At the end I said: I'll take it, democratically speaking, because I bought a house in the country and I need a kitten for any mice.

They had to take me home, the kitten was scared and scratching and I risked an accident.

How to call it? Calvina of course.

Now let's dedicate ourselves to dessert & # 8230 & # 8230.

Recipe posted by Maria Bianco on panzaepresenza.blogspot.it

250 g of Farabella wholemeal buckwheat flour

250 g of almond flour (I blended the white almonds to powder)

half a sachet of baking powder

cranberry jam

mix for Fabbri fiordilatte ice cream

340 ml of cold milk from the refrigerator

a peanut of butter and a little flour for the pan

Soften the butter (personally I put it in the microwave for a moment) and whip it, in a bowl, with an electric mixer, add the sugar first, then the six yolks, one at a time, continuing to whip.

Now it's time to combine the two flours and the yeast sifted several times. Once this is done, the dough is quite firm but the egg whites still need to be added which will make everything softer.

Whisk the six egg whites with a pinch of salt and slowly incorporate them into the mixture using a spoon but adopting the usual correct method of mixing from the bottom upwards in order not to dismantle everything.

Now all that remains is to grease and flour a large cake pan and pour the creamy mixture into it.Level with the back of a spoon and bake at 180 & # 176 for 35/40 minutes. As usual, carry out the toothpick test to verify that the cooking has taken place.

The recipe in my cooking magazine recommended cutting the cake in half, horizontally, and stuffing it with a layer of raspberry or blueberry jam, then putting it back together and dusting it with icing sugar.

I did differently: I left the cake whole, without filling it.

Whenever the family wanted it, we cut a slice (full-bodied) and stuffed it in the middle of cranberry jam, we accompanied it with some good fiordilatte ice cream from Fabbri.

Preparation of the fiordilatte ice cream:

In a large bowl, pour the contents of the bag, add 350 g (equal to 340 ml) of cold milk and mix with a spoon.Mount with the electric mixer at maximum speed for about 4-5 minutes.

Pour into a pan and place in the freezer.

Some slices of cake (in order to avoid the & # 8220 disaster & # 8221 of eating it all) were immediately placed in the freezer wrapped in plastic wrap (in case of future irrepressible desire for sweets).

The cake can be accompanied, instead of ice cream, by a hot zabaglione (I reserve this & # 8220 culinary experience & # 8221 for the colder months).

It was the first time I made a cake with buckwheat flour and I hope not the last.

I was very satisfied with it.

It is advisable not to use any jam as the one with berries with its sour taste goes perfectly with this dessert.

The cake to be baked is ugly to look at but then it will become very, very good.

Below is the recipe (including photos) present in one of my many old cooking magazines & # 8230year 2000. There was a beautiful insert all about Valtellina and typical local products.

I put the cake tag next to the ice cream bowl "okay, I'm merged with all these animals around".


Buckwheat and Cranberry Pie - Recipes

Ingrediants (Pan 26 cm in diameter):
150 g of white flour
100 g of buckwheat flour
200 g of cranberry jam
150 g of walnuts, hazelnuts and pine nuts
6 eggs
300 g of sugar
100 g of butter
1 sachet of baking powder
Powdered sugar for sprinkling

Method: Using an electric mixer, mix the eggs with the sugar in a bowl until the mixture is light and fluffy. In the mixer, finely chop walnuts, hazelnuts and pine nuts. Incorporate the two flours, mixing them with the dough, then add the dried fruit, stirring slowly with a wooden spoon. In the meantime, melt the butter in a saucepan, then add it to the mixture together with the yeast and mix the mixture.
Grease and flour a cake pan 24 or 26 cm in diameter and pour the mixture inside. Bake at 170 & # 176 for about 40 minutes or in any case until inserting a toothpick into the cake, it will not come out dry and clean.
Then let the cake cool on a cake rack, cut it in half horizontally with a knife and make the lower part thus obtained with the cranberry jam with the help of a spatula.
Recompose the cake by placing the top and sprinkle with icing sugar.



Comments:

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  3. JoJobar

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  4. Mikarr

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