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Prinze cake



  • 250 gr buckwheat flour
  • 250 gr sugar
  • 250 gr butter
  • 100 gr chopped almonds
  • 1 bag of vanilla yeast
  • 6 eggs
  • 200 gr Raspberry Jam


First, put the butter and half of the sugar in a bowl, and work it with an electric mixer until it becomes creamy (fig 1)

fig. 1

Divide the yolks from the whites, for the moment add the yolks one at a time to the butter mixture just obtained, and the remaining sugar and work everything until it is nice homogeneous.

then add the flour, almonds and yeast to the mixture and knead everything until a homogeneous mixture is obtained (fig. 2-3)

fig. 2fig. 3

Now whip the egg whites with a pinch of salt until stiff, they must look like whipped cream. (fig. 4)

fig 4

Once whipped, add to the dough and work everything gently from the bottom up, until everything is blended (fig. 5)

fig. 5

Grease and flour an oven pan of about 22 cm (fig. 6), put the dough inside, taking care to level the surface well, to best level it, beat the pan well on the work surface (fig. 7)

fig. 6fig. 7

We bake at 180 degrees for 45 min

once cooked, we can check the cooking with the toothpick technique, we pierce a point and if it comes out dry it will mean that the cake will be cooked, after which we let it cool well.

Once cold, cut the cake in half horizontally and fill with the cranberry jam. close it again and sprinkle the surface with icing sugar. (Fig. 8)

fig. 8

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