Mandulás-lekváros torta

INGREDIENTS (for a 26 cm shape):

For the cake:

250 g buckwheat flour (whole grain or not)
250 g butter (soft)
250 g almonds (you have to make a flour with it)
200 g muscovado sugar (but also normal sugar is fine)
6 eggs (at room temperature)
1 vanilla bean (optional)
10 g baking powder

For the filling:

400 g jam (read above)

First of all take out the butter from the fridge at least few hours earlier, we need it very soft. Put also the almonds in a kitchen robot and reduce them into a flour.Then take a bowl and add the butter and 130 grams of sugar, and start mixing them together. Add also the 6 yolks, and keep mixing until soft. If you would like to use it, add now the vanilla pulp taken from the bean.
Take another bowl, add the egg whites and start whisking them with an electric whisker, add also the remaining 70 grams of sugar. Keep whisking until fluffy and stable.
Now mix together the buckwheat flour, the almond flour and the baking powder, and add it gradually to the bowl with the yolks/sugar/butter and make a homogeneous cream.
Then add gradually the egg whites, and incorporate them gently, paying attention not to deflate the air from the egg whites.
When you have obtained a homogeneous dough, take an oven pan greased with butter and pour everything inside. Spread it homogeneously and bake it at 180 °C, static oven, for 45-50 minutes. Control with a wooden stick if the cake is well baked.
When it's ready let it cool down completely inside its pan, then cut it in half and spread the jam in the middle.schwarzplententorte_7

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