Jennifer Hart-Smith’s recipe

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Ingredients for 4 persons

Preparation 15 minutes, cooking 1 hour.

For the cake

  • 120 g of light sugar (including 1 tbsp to whip the whites);
  • 3 egg yolks;
  • 60 g of neutral vegetable oil;
  • 140 g of organic vegetable milk;
  • 200 g of buckwheat flour;
  • 1 packet of dry yeast ;
  • 1 pinch of salt ;
  • 8 organic egg whites.

For the finish

  • 300 g of lightly sweet whipped cream;
  • 100 g of dark chocolate;
  • 30 g of roasted buckwheat seeds (kasha);
  • 1 pinch of fleur de sel.

Preparing the dough

Work the sugar with the egg yolks until the mixture whitens, then add the oil and the vegetable milk. Incorporate the sifted flour, baking powder and salt. Mix well with a whisk for 2 to 3 minutes.

Beating egg whites. When they start to foam, add the spoonful of sugar to tighten them and whisk until they are quite firm. Add a third of the whites to the yolks-sugar-flour mixture and whisk to soften. Gently fold in the rest with a spatula in several batches.

Read also Jennifer Hart-Smith: “Chestnut, rice, barley… You can make cakes with different flours”

Baking

Bake at 165 ° C in a mold lined with parchment paper for 1 hour, leave to cool on a rack before unmolding.

Steam cooking

Heat the steamer bowl (or vitalizer) with plenty of water. Pour the dough into an oiled round mold 20 centimeters in diameter. Place the mold on the sieve of the steamer and cook for 1 hour at 180 ° C. Once baking is complete, wait 10 minutes to unmold the cake and let cool.

Finishing

Cut the cake horizontally in half with a large bread knife and poach the lightly sweet whipped cream in the middle of the bottom disc. Cover with the other disc. Decorate the top with previously melted dark chocolate, grilled buckwheat seeds, and finish with a pinch of fleur de sel.

Camille Labro