Beat eggs and sugar until creamy. Fold in buckwheat flour, wheat flour and baking powder one after the other. Form the dough in a cake springform pan (28 cm ø) and bake for 45 minutes at 175 to 200 °C (depending on whether bottom or top heat).
Cut the cooled biscuit base twice lengthwise and place a springform rim around one of the bases.
Whip the whipped cream with the cream stiffener and vanilla sugar. Divide the whipped cream in two and mix half of it with 2 tablespoons of cranberries. Next, place the 2nd cake layer and spread the remaining whipped cream on top, but be careful: 3 to 4 tbsp left. Place the 3rd cake layer on top and press firmly until smooth.
Thicken the remaining cranberries with cake glaze and spread evenly on top of the cake. Cool for about 1 hour, loosen the springform edge and decorate the edge with whipped cream and hazelnuts.
Road on the left, it is best to follow the signs.
wheat_cranberry_tart. Jhtml
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