Heath Flour Cake (Buckwheat Flour Cake)

Separate the eggs. Beat egg whites with half of the sugar until firm. Add the other half of the sugar to the yolks and beat until foamy. To the yolk-sugar mixture, add oil, coffee and nuts and beat until creamy.

Sift the heath flour with the baking powder and fold into the yolk mixture alternately with the snow. Line the bottom of a cake pan (26 cm diameter) with baking paper, pour the dough mixture into the pan and smooth it out.

Bake in the oven preheated to 180°C for approx. 45 – 50 minutes. Allow to cool well.

Cut the cooled cake in half, spread the bottom with cranberry jam.

Whip the cream with cream stiffener and vanilla sugar until stiff and spread about half of it on the jam-covered cake base.

Place the second cake layer on top and spread the cake with the remaining whipped cream.

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