Buckwheatcake

Yields:	1 cake
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	Preparation	10 minutes
	Cooking	40 minutes
	Ready In	50 minutes

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Ingredients

3 1/2	ounces	buckwheat flour
3 1/2	ounces	almonds	ground
4	each	egg yolks
6	ounces	sugar
2	teaspoons	baking powder
4	each	egg whites
9	ounces	cottage cheese	pureed
12	ounces	cranberries	anned
15	ounces	heavy whipping cream
6	teaspoons	gelatine leaves	ground

Directions

1. Cream eggyolks and sugar until foamy, mix in flour, almonds 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C 3.Mix cottage cheese and cranberries. Whip the cream until stiff and fold in.

Dissolve gelatine in water as directed on package than fold into cheese mix.

4.When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top.

5.Cool well before serving.

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Member Review

Bruschetta

TOPPING FOR TOAST: 4-6 plum tomatoes chopped w/o insides/seeds/juices removed 1/2 tsb crushed garlic 2-4 fresh basil leaves chopped salt and pepper to taste ..gently stir in bowl and let sit for few minutes before using as topping for toast, as described above