Recipe - Buckwheatcake

3 One half ounce Buchwheat Flour
3 One half ounce Almonds,ground
4 Egg Yolks
6 ounce Sugar
2 teaspoon Baking Powder
4 Egg Whites
9 ounce Cottage Cheese,pureed
12 ounce Cranberries,canned
15 ounce Heavy Creme
6 teaspoon Gelatine,ground

1.Cream eggyolks and sugar until foamy, mix in flour,
almonds and baking powder. 2.Beat eggwhites to a stiff
snow and fold in;Fill the mix into a springform and
bake at 225 C for 10 15 minutes. 3.Mix cottage cheese
and cranberries.Whip the cream until stiff and fold
in. Dissolve gelatine in water as directed on package
than fold into cheese mix. 4.When the crust is cooled,
cut one time diagonal and fill with half of the
cheesemix and spread the rest on top. 5.Cool well
before serving. Translated by Brigitte Sealing,
Cyberealm BBS 3157861120 .

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini