Lüneburg buckwheat and lingonberry torte
A buckwheat and hazelnut sponge layered with lingonberries and vanilla whipped cream.
Active time40 min
CookingNot specified
Total4 h 30 minResting : 3 h
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Ingredients
- 5 g unsalted butter
- 600 g whipping cream
- 5 medium eggs
- 3 drops food-grade bitter almond flavouring
- 75 ml water
- 150 g buckwheat flour
- 1 packet of powdered gelatine for 500 ml
- 1 tsp baking powder
- 100 g ground roasted hazelnuts
- 150 g granulated sugar
- 1 packet of Bourbon vanilla sugar
- 8 g vanillin sugar
- 800 g thickened sweetened lingonberries in a jar
Preparation
Grease the base of a 26 cm springform tin and line it with baking paper. Heat the conventional oven to 180 °C. Heat 30 ml water. Crack the eggs and beat with the hot water for 1 minute. Gradually add the sugar and Bourbon vanilla sugar while beating for 1 minute, then beat for another 2 minutes. Gently fold in the flavouring, flour mixed with baking powder and ground hazelnuts without deflating the foam. Spread in the tin and bake for about 30 minutes. Turn out onto a wire rack and cool completely.
5 g unsalted butter5 medium eggs3 drops food-grade bitter almond flavouring75 ml water150 g buckwheat flour1 tsp baking powder100 g ground roasted hazelnuts150 g granulated sugar1 packet of Bourbon vanilla sugar- springform tin
- baking paper
- oven
- saucepan
- mixing bowl
- electric whisk
- spatula
- wire rack
Mix the gelatine with 45 ml cold water and leave to bloom for 5 minutes. Gently warm until dissolved without boiling, then let cool to lukewarm. Whip the cold cream with the vanillin sugar until almost firm. Pour in the lukewarm gelatine while whisking and continue until firm.
600 g whipping cream1 packet of powdered gelatine for 500 ml8 g vanillin sugar- saucepan
- mixing bowl
- electric whisk
Slice the cold sponge horizontally into three layers. Spread 350 g lingonberries over the bottom layer, leaving a bare edge, then add a thin layer of whipped cream. Cover with the middle layer and repeat with 350 g lingonberries and a thin layer of cream. Add the top layer. Coat the top and sides with the remaining cream and decorate with 100 g lingonberries. Chill until the cream has set.
800 g thickened sweetened lingonberries in a jar- cake knife
- plate
- spatula
Allergens
- Eggs
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration