Tyrolean buckwheat pie with red currants
8 servings
55 minutes
Tyrolean pie made from buckwheat flour with red currants is an elegant blend of French culinary sophistication and Alpine charm. Buckwheat flour gives the dough a rich nutty flavor, complemented by the softness of almonds and the delicate aroma of vanilla. The airy texture of the pie, achieved through whipped egg whites, makes it light and almost weightless. The layer of currant jam adds a refreshing tartness that contrasts with the sweetness of the dough. This pie is perfect as a refined dessert for tea or coffee, and its exquisite taste and rich texture make it worthy of being the centerpiece at festive gatherings.
1
Preheat the oven to 180 degrees.
2
Beat softened butter with half of the sugar. Add egg yolks one at a time, then sifted buckwheat flour, ground almonds, and vanillin.
- Butter: 250 g
- Sugar: 250 g
- Chicken egg: 6 pieces
- Buckwheat flour: 250 g
- Ground almonds: 250 g
- Vanillin: pinch
3
Whip the egg whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Gently combine both mixtures.
- Salt: to taste
- Sugar: 250 g
4
Place the dough in a round springform pan, greased with oil and dusted with flour, and bake for 45 minutes.
5
Cool the baked layer, cut it horizontally into two equal parts, and layer with currant jam. Place in the refrigerator for 2 hours.
- Currant jam: 500 g