Heidjertorte is a typical dessert of the Lüneburg Heath, with buckwheat-walnut-sponge cake and cranberry cream filling.
For the pastry:
- 60g of buckwheat flour
- 75g of sugar
- 1 pinch of salt
- 50g ground hazelnuts
- Rind of an orange
- 3 eggs
For the filling:
- 350-400g cold-stirred cranberries from the supermarket
- 400ml whipped cream
- 1 scraped vanilla bean
The Heidjertorte buckwheat walnut sponge cake:
- First, add the fat-free, ground hazelnuts to the frying pan and roast.
- Add some buckwheat flour and mix in.
- Separate the egg whites and the yolks.
- Mix the yolks with the sugar until fluffy and add it to the buckwheat flour mixture.
- Whip the egg whites with a pinch of salt until firm and add the orange rind.
- Stir the egg whites into the mixture.
- Pour into a greased springform pan and place into a pre-heated oven at 200° C and bake for about 35 minutes.
- Once baked, remove from the oven and allow to cool slightly before cutting into half (horizontally), creating two layers of cake.
The filling / building:
- Soak the gelatin in cold water for 4-5 min.
- Once soaked, press out the excess fluid and warm. (Place in the microwave for a few seconds)
- Carefully mix the whipped cream with the vanilla.
- Place one of the cake layers in a springform pan and smooth over with half the cranberries.
- Then smooth over the cranberries with half of the cream and the second layer of cake, repeat the process again.
- Place the cake in a fridge for about 2 hours.
- With the remaining cream, spread it thinly on the sides of the cake and place in a piping bag with a star tip.
- Decorate the cake with cream and cranberries.