Buckwheat Sponge Cake with Red Currant Jam

A wonderful combination of red currant jam and buckwheat sponge cake. Healthy and sweet.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 5 pieces Egg, fresh

  • 8 spoon Flour, buckwheat

  • 6 spoon Sugar, white

  • 3 teaspoons Oil, vegetable oil, canola

  • 1 handful Koruzni zdrob

  • 250 g Marmalade, orange

  • 30 g Powdered sugar

Steps

  1. Crack the eggs into a bowl, beat them well, then add sugar and continue beating until you get a smooth, frothy mixture. Slowly add the buckwheat flour spoon by spoon, continuously mixing slowly to ensure the batter remains lump-free.

  2. Preheat the oven to 180°C, grease a round baking dish, and sprinkle it with cornmeal. Pour the batter into the dish, spread it evenly, and bake for about 20 minutes. Once the cake is baked, remove it from the dish, transfer it to a wire rack, and let it cool.

  3. Once the cake has cooled, carefully slice it in half to create two round layers. Spread the bottom layer with red currant jam and place the top layer back on. Finally, dust the cake with powdered sugar, cut it into slices, and serve on plates.

Nutrition Information (Per 100g)

  • Calories: 231.83 kcal
  • Fat: 5.41 g
    • Saturated Fat: 1.29 g
  • Carbohydrates: 39.05 g
    • Sugars: 28.61 g
  • Protein: 6.7 g
  • Fiber: 1.16 g

Advice

Instead of buckwheat flour, you can also use cornmeal. The cake will be even sweeter if you mix in a handful of ground nuts or walnuts. Make sure the jam does not contain gluten!