Recipes · German · Cakes
Buchweizentorte (Lüneburg Heath Buckwheat Cake with Lingonberries and Cream)
One serving has 280 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin A (27%). Ready in 255 minutes.
- Preparation: 220 min
- Cooking: 35 min
- Makes: 1 serving (107 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: alcohol, dairy, egg
Ingredients
- 21 g Eggs, separated
- 0.1 g Salt
- 10 g Sugar (for the sponge)
- 0.3 g Vanilla extract
- 10 g Buckwheat flour
- 0.3 g Baking powder
- 25 g Lingonberry jam (Preiselbeeren)
- 38 g Whipping cream
- 1.9 g Sugar (for the cream)
Method
- Heat the oven to 175 °C (350 °F) and line the base of a 26 cm springform tin with baking paper; don't grease the sides.
- Whisk the egg whites with the salt to stiff peaks, adding half the sugar for the sponge a spoonful at a time. In another bowl, beat the yolks with the rest of that sugar and the vanilla until thick and pale.
- Fold the yolks into the whites, then sift the buckwheat flour and baking powder over and fold them in gently. Pour the batter into the tin and bake for 30-35 minutes, until risen and springy and a skewer comes out clean.
- Run a knife around the edge and leave the sponge to cool completely, about 1 hour. Cut it across into three even layers.
- Whip the cream with the sugar for the cream until stiff. Put the bottom layer on a plate, spread it with half the lingonberries (keep a spoonful back) and a quarter of the cream, and lay on the middle layer. Spread it with the rest of the lingonberries and another quarter of the cream, then put on the top layer.
- Cover the top and sides with most of the remaining cream, pipe 16 rosettes on top with the rest, and put a few of the lingonberries you kept on each.
- Chill the torte for at least 2 hours so that it sets and slices cleanly, then cut it into 16 slices. Makes 16 slices; the amounts are for one serving, so multiply every ingredient by 16 for the whole torte.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 280 kcal | 13% |
| Carbohydrates | 30.4 g | |
| Water | 53.8 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 5.2 g | 11% |
| Tryptophan | 0.08 g | |
| Threonine | 0.21 g | |
| Isoleucine | 0.24 g | |
| Leucine | 0.4 g | |
| Lysine | 0.3 g | |
| Methionine | 0.12 g | |
| Cystine | 0.08 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.31 g | |
| Histidine | 0.12 g | |
| Fat | 16.1 g | |
| Monounsaturated | 4.3 g | |
| Polyunsaturated | 1.1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.91 g | |
| Saturated | 9.5 g | |
| Trans-Fats | 0.48 g | |
| Cholesterol | 121 mg | |
| Calcium | 64 mg | 6% |
| Copper | 0.08 mg | 9% |
| Iron | 0.95 mg | 5% |
| Magnesium | 30.9 mg | 10% |
| Manganese | 0.23 mg | 13% |
| Phosphorus | 128 mg | 18% |
| Potassium | 130 mg | 3% |
| Selenium | 8.3 µg | 15% |
| Sodium | 105 mg | |
| Zinc | 0.68 mg | 9% |
| Thiamin (vitamin B1) | 0.06 mg | 5% |
| Riboflavin (vitamin B2) | 0.19 mg | 17% |
| Niacin (vitamin B3) | 0.68 mg | 5% |
| Pantothenic acid (vitamin B5) | 0.55 mg | 11% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 17 µg | 4% |
| Cobalamin (vitamin B12) | 0.25 µg | 10% |
| Choline | 74.5 mg | 18% |
| Vitamin A | 190 µg | 27% |
| Vitamin C | 0.48 mg | 1% |
| Vitamin D (D2 + D3) | 41.2 IU | 7% |
| Vitamin E | 0.83 mg | 6% |
| Vitamin K | 2.3 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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