Buckwheatcake

---------- Recipe via Meal-Master (tm) v8.02

Title: BUCKWHEATCAKE
Categories: Breakfast, Ethnic
Yield: 12 servings

3 1/2 oz Buchwheat Flour
3 1/2 oz Almonds,ground
4 Egg Yolks
6 oz Sugar
2 ts Baking Powder
4 Egg Whites
9 oz Cottage Cheese,pureed
12 oz Cranberries,canned
15 oz Heavy Creme
6 ts Gelatine,ground

1.Cream eggyolks and sugar until foamy, mix in flour,
almonds and baking powder. 2.Beat eggwhites to a stiff
snow and fold in;Fill the mix into a springform and
bake at 225 C for 10- 15 minutes. 3.Mix cottage cheese
and cranberries.Whip the cream until stiff and fold
in. Dissolve gelatine in water as directed on package
than fold into cheese mix. 4.When the crust is cooled,
cut one time diagonal and fill with half of the
cheesemix and spread the rest on top. 5.Cool well
before serving. Translated by Brigitte Sealing,
Cyberealm BBS 315-786-1120 .

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