My German friend Maren introduced me to the delights of buckwheat cake, delicate layers of almost marshmallow-like sponge filled with whipped cream and sour/tart cherries. Based on a recipe from northern Germany, this indulgent cake is similar in style to the ever-popular Black Forest Gâteau.
a 23-cm/9-in springform cake tin/pan, greased and lined
Serves 8–10
Preheat the oven to 180˚C (350˚F) Gas 4.
Whisk together the egg yolks and sugar until thick, pale and creamy. In a separate grease-free bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the egg yolk mixture. Mix together the flour and baking powder, sift over the egg mixture and gently fold in.
Pour the batter into the prepared baking tin/pan. Bake in the preheated oven for 30–40 minutes, until the cake is firm to the touch. It will feel foam-like rather than cake-like – almost like a giant marshmallow.
Carefully turn the cake out from the tin/pan onto a wire rack and let cool completely. Using a large, sharp knife, slice the cake into three layers. Drizzle each layer with kirsch, if using. Assemble the cake, filling each layer with whipped cream and cherries. Top the final layer with grated chocolate and serve immediately or cover and refrigerate until needed.
This cake is best eaten on the day it is made as it contains fresh cream. Refrigerate until ready to serve.