Watcherfr Ky2 Aq M Be

rustic buckwheat cake and more.

Here I am, I feel like finally say, at the end of a commitment to another, including a trip to an unexpected and physical collapse, finally found the joy and calm to cook something.
I am happy to post this recipe because during the last weekend I was in Sardinia to give their last respects to my grandfather, the trip was rushed, quite unpleasant because of the turbulence but the climate in my grandparents' house was wonderful, I think my grandfather has enjoyed the journey into knowing that we, sons and grandsons, were all in his house to remember him, all happy to finally be rid of the pain of recent years. I know I may seem sacrilegious, but I can say it was a Saturday evening and a Sunday of joy? It 'obvious that we were all pretty Magona, but the weather was really very peaceful, even his death could bring the whole family.
This cake is a bit 'like him, traditional, sweet and unexpected.

Ingredients: 100g
buckwheat;
(100 g of butter);
100 g sugar 100 g ground almonds
;
3 eggs;
blackberry jam.
Divide the egg yolks from the whites, add sugar and whip to the first seconds, then placing the second bowl in the refrigerator to prevent the unmount. My
almonds (and sardines from the land of my grandparents) were still to fry, so I have warmed in hot water for a few minutes and then I peeled putting pressure on them, I then coarsely chopped with a chopper and I add sugar to the mixture. *
Unire la farina a poco a poco al composto di zucchero e mandorle.
A questo punto ho unito anche gli albumi, mescolando sempre dall’alto verso il basso.
Infornare a forno già caldo a 180° C statico per 40 minuti.
Io ho usato lo stampo in silicone per cui l’ho lasciata raffreddare lì dentro con lo sportello aperto…solo perchè non riuscivo a sformarla!!!
Il giorno dopo sono riuscita a toglierla dalla forma e l’ho tagliata in due dischi per spalmarci sopra la buonissima confettura di more regalatoci da Manù & Manu, sappiate ragazzi che è una droga!!!
Questa torta si presta anche ad esser guarnita con la panna o with a simple cream cheese ... so it is really good!


* Exactly at this point I should add the softened butter that was on the radiator ... but I'm senile and I forgot it up there, fortunately having soaked almonds and it is not too long ago they made sure that the cake was equally soft.

With this recipe for the collection on the buckwheat!