Buckwheat cake

For 8 pieces

250 g soft butter
150 g sugar
100 g icing sugar
250 g Schworzplentn flour
250 g roasted, grated almonds
6 eggs
1 pinch of salt
1 pinch of vanilla
250 g cranberry jam
Icing sugar for sprinkling

Separate egg white and yolk. Beat the egg whites in a bowl with a pinch of salt until stiff and stir in 100 g of powdered sugar.
In a bowl, beat the 150 g of sugar with the egg yolks and butter until foamy. Add the vanilla, almonds and flour and mix well.
Fold the beaten egg white into the dough and fill the whole into a greased cake tin.
Bake in the oven preheated to 180° hot air for about 50 minutes.
Let it cool down afterwards.
Cut the cake once and fill with cranberry jam. Sprinkle with icing sugar and serve.

TIP: If no cranberry jam is available at the moment, you can also use currant jam.