---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Buckwheat Cake
 Categories: Breakfast, Ethnic
      Yield: 12 Servings
 
  3 1/2 oz Buckwheat flour
  3 1/2 oz Ground almonds
      4    Egg yolks
      6 oz Sugar
      2 ts Baking powder
      4    Egg whites
      9 oz Cottage cheese; pureed
     12 oz Canned cranberries
     15 oz Heavy cream
      6 ts Gelatin powder
 
  Cream egg yolks and sugar until foamy, mix in flour, almonds, and
  baking powder.

  Beat egg whites to a stiff snow and fold in; Fill the mix into a
  springform and bake at 225°C for 10 to 15 minutes.

  Mix cottage cheese and cranberries. Whip the cream until stiff and
  fold in. Dissolve gelatin in water as directed on package than fold
  into cheese mix.

  When the crust is cooled, cut one time diagonal and fill with half
  of the cheese mix and spread the rest on top.

  Cool well before serving.

  Translated by: Brigitte Sealing, Cyberealm BBS 315-786-1120
 
-----