Cranberry Buckwheat Nut Tart

A cake recipe for all foodies:

Bases:

Beat egg whites with a quarter of the sugar until stiff. Beat egg yolks with 3/4 of the sugar and salt until creamy, mix in soft butter, stir one third of the beaten egg whites into the egg mixture, sift flour with baking powder over the top, mix in nuts and flour, stir in remaining beaten egg whites. Pour into a 20-cup cake springform pan, greased only at the bottom, and bake for 20 to 25 minutes at level 4. Check for doneness! The sponge should not bake too long, but should still be very elastic, otherwise buckwheat flour pastry tends to look very dry.

Cool the base upside down on a cooling rack. Cut in half horizontally 2x – you will get 3 very narrow bottoms. With this small circumference and due to the thinness of the bottoms, you should not use a thread for cutting here, but a very sharp large kitchen knife with a wide blade. If you don’t trust yourself to do this, omit the third bottom and divide only 1 x.

Filling:

Stir ricotta with powdered sugar, instant gelatin powder and 200 ml cranberry jam until soft, stir in currants. Whip the cream until stiff and gently fold into the ricotta.

Assembly:

Use the top layer (with the slightly domed surface) upside down as the bottom layer, place on a small plate and surround with a springform rim or the rim of the springform pan. Drizzle the base with a small amount of nut liqueur.

Spread half of the remaining cranberry jam on top. Half of the cream

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