Black Lentil Cake

Ingredients

• 250 g butter
• 250 g sugar
• 6 Eggs
• 200 g buckwheat (ground)
• 100 g hazelnuts (ground)
• 100 g almonds (ground)
• 200 g Flour
• 1 packet vanilla sugar
• 0.5 packet Baking powder
• 100 ml milk
• 1 jar lingonberry jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 175 °C. Separate the eggs. Beat the egg whites into stiff peaks, gradually adding half of the sugar. Whisk the butter with the remaining sugar and yolks until very fluffy. Mix flour with baking powder. Add flour, almonds, hazelnuts, and vanilla sugar to the yolk‑butter mixture and stir in milk to form a dough. Gently fold the beaten egg whites into the batter. Pour the batter into a greased springform pan and bake at 175 °C for about 1 hour.

2. 2.

   Let the cake cool, remove it from the springform, and cut it once. Spread lingonberry jam (or another jam of choice) on the lower layer, then place the top again. Dust the Black Lentil Cake with powdered sugar. Serve with whipped cream if desired.