Buckwheat cake with cottage cheese
Description
Homemade pastries for tea. Buckwheat sponge cake turns out very tasty; for a touch of spice, you can add cinnamon to the batter, which will give a more refined and original flavor. For the filling, we use cottage cheese, sour cream, and sugar. You can also add various berries and fruits to your taste. You can decorate the cake with any sprinkles, nuts, or berries. If you have gluten intolerance or allergies, buckwheat sponge cake is a great fit for your menu. Keep this recipe in mind and cook with pleasure. The cake can be served on a festive or everyday table. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients. Preheat the oven to 180 degrees.
- 2
Step 2
Separate the egg whites from the yolks. Pour the sugar into a bowl and add the egg yolks. Beat for three minutes at high mixer speed.
- 3
Step 3
Add buckwheat flour and cinnamon to the bowl, then mix again with a mixer.
- 4
Step 4
It turns into a thick base for sponge cake.
- 5
Step 5
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form — 2–3 minutes.
- 6
Step 6
Add the egg whites to the bowl with the base in small portions. Mix everything with circular motions, from top to bottom.
- 7
Step 7
A fluffy mixture is obtained.
- 8
Step 8
Transfer the dough to a baking pan. Bake for 30 minutes at 180 degrees.
- 9
Step 9
Carefully remove the finished sponge cake and check doneness with a skewer.
- 10
Step 10
Cut the sponge cake in half; it can also be cut into 3 layers.
- 11
Step 11
In a bowl, combine the sugar, cottage cheese, and sour cream, and mix everything together.
- 12
Step 12
Spread the cottage cheese cream onto the buckwheat sponge cake.
- 13
Step 13
Cover the cottage cheese with the second half of the sponge cake.
- 14
Step 14
Decorate the cake as desired and let it sit for 2 hours.
- 15
Step 15
After some time, serve the cake to the table.
- 16
Step 16
The baked goods are ready. Serve with tea.