Heidjertorte is a typical dessert of the Lüneburg Heath, with buckwheat-walnut-sponge cake and cranberry cream filling.

Ingredients

For the pastry:

Preparation

The Heidjertorte buckwheat walnut sponge cake:

1. First, add the fat-free, ground hazelnuts to the frying pan and roast.
2. Add some buckwheat flour and mix in.
3. Separate the egg whites and the yolks.
4. Mix the yolks with the sugar until fluffy and add it to the buckwheat flour mixture.
5. Whip the egg whites with a pinch of salt until firm and add the orange rind.
6. Stir the egg whites into the mixture.
7. Pour into a greased springform pan and place into a pre-heated oven at 200° C and bake for about 35 minutes.
8. Once baked, remove from the oven and allow to cool slightly before cutting into half (horizontally), creating two layers of cake.

The filling / building:

1. Soak the gelatin in cold water for 4-5 min.
2. Once soaked, press out the excess fluid and warm. (Place in the microwave for a few seconds)
3. Carefully mix the whipped cream with the vanilla.
4. Place one of the cake layers in a springform pan and smooth over with half the cranberries.
5. Then smooth over the cranberries with half of the cream and the second layer of cake, repeat the process again.
6. Place the cake in a fridge for about 2 hours.
7. With the remaining cream, spread it thinly on the sides of the cake and place in a piping bag with a star tip.
8. Decorate the cake with cream and cranberries.