• 250 g soft butter
  • 250 g white sugar
  • 6 eggs (Altes Gang Wirtshaus farm)
  • 250 g buckwheat flour
  • 250 g crushed almonds
  • 1 tbsp vanilla sugar
  • 1 pinch of cinnamon
  • 2 jars (210 ml) redcurrant fruit jam (Seibstock Manufacture, Niederwieshof farm)

    Blend the butter into 150 g white sugar and the vanilla sugar. Separate the egg albumen from the yolks and then progressively add the yolks to the butter/sugar mixture.
    Whip the egg whites until semi-stiff, and then add the rest of the sugar while beating the mixture until the egg whites hold stiff, glossy peaks.
    Mix the flour and almonds together before pouring over the mixture. Allow the beaten egg whites to slide over the top, then carefully fold everything into the batter.
    Pour the batter into a 26 cm dia. greased springform pan and bake in a preheated oven at approx. 175° for about an hour (make the toothpick test to see if the cake is done).
    Remove the cake from the tin and allow to cool. Slice off the base horizontally and fill the inside with redcurrant jam. Sprinkle with icing sugar and serve with whipped cream to taste.