Strawberry Buckwheat Cake

A great cake recipe for any occasion:

Make a batter with sugar, eggs, vanilla sugar, buckwheat flour, cornstarch and baking powder. Fill into a cake springform pan (26 cm) greased on the bottom and lined with parchment paper. Bake in a heated oven at 175-200 degrees for 30-35 minutes. Turn out the base, cool and cut twice in width.

For the filling, crush 200 g strawberries, cut the rest in half for the topping. Whip the well precooled whipped cream in an also cooled baking bowl until stiff. Stir the cream cake aid first with the citric acid, then according to the package instructions with the water in a Weitling form. Whisk until uniform, about 1/2 minute, and finally fold in the pureed strawberries. Assemble bottoms with strawberry mixture and sprinkle buckwheat seeds over the edge. Spread the strawberries evenly on the top cake layer in a fan shape. Mix the contents of the cake glaze with the sugar in a saucepan. gradually add the apple juice. let it all bubble together while stirring and brush the strawberries with it. Leave the cake to cool.

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