This buckwheat cake will surprise you with a harmonious combination of sweet and salty flavors.
It is necessary
- - 280 g of buckwheat flour;
- - 280 g of premium wheat flour;
- - 1 and 1/3 tsp sea salt;
- - 1/2 tsp cinnamon;
- - 480 g of butter;
- - 400 g of sugar;
- - 8 egg yolks;
- - 2 eggs;
- - 1, 5 tsp vanilla extract;
- - 4 tablespoons dark rum.
- For glaze:
- - 2 yolks;
- - 2 tsp milk.
Instructions
Step 1
Take the oil out of the refrigerator in advance so that it warms up to room temperature and softens. In the meantime, preheat the oven to 180 degrees and prepare two 25 cm baking dishes.
Step 2
Sift wheat and buckwheat flour with salt and cinnamon. Beat the softened butter and sugar into a fluffy smooth cream.
Step 3
Beat the yolks and vanilla extract separately. Add alcohol to the mixture, stir.
Step 4
Combine the oil mixture with the egg mixture at high mixer speeds. Add dry ingredients to liquid ingredients, mix thoroughly. Transfer everything into two prepared forms, level with a spatula.
Step 5
For the icing, mix the yolks with the milk and brush over the top of the cake. Make a lattice-shaped pattern with a knife and send to the oven for 40 - 45 minutes. Readiness to check standardly, with a splinter or a toothpick Cool in the form and only then remove.
