dennree Organic Buckwheat Flour, gluten-free, 500 g: Unidad: 500 g

6 eggs, 250 g sugar, 250 g butter, 250 g buckwheat flour, 1 sachet baking powder, 250 g ground hazelnuts, 1 sachet bourbon vanilla sugar, 1 pinch cinnamon 

1 jar of wild cranberries

For the decoration: icing sugar

Preparation:

1. for the batter, separate the eggs and briefly beat the egg whites until stiff. Add 100 g sugar and beat the egg whites until firm. Beat the egg yolks with the remaining sugar and softened butter until frothy. Mix the flour and baking powder, add to the mixture with the hazelnuts, bourbon vanilla sugar and cinnamon and stir together. Carefully fold the beaten egg whites into the batter and pour into a greased springform tin. Bake in a preheated oven at 175 °C for about an hour.

2. slice the cooled cake horizontally and spread the wild cranberries on the base.

3. put the top on and sprinkle with icing sugar.