---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BUCKWHEATCAKE
  Categories: Breakfast, Ethnic
       Yield: 12 servings
  
   3 1/2 oz Buchwheat Flour
   3 1/2 oz Almonds,ground
       4    Egg Yolks
       6 oz Sugar
       2 ts Baking Powder
       4    Egg Whites
       9 oz Cottage Cheese,pureed
      12 oz Cranberries,canned
      15 oz Heavy Creme
       6 ts Gelatine,ground
  
   1.Cream eggyolks and sugar until foamy, mix in flour,
   almonds and baking powder. 2.Beat eggwhites to a stiff
   snow and fold in;Fill the mix into a springform and
   bake at 225 C for 10- 15 minutes. 3.Mix cottage cheese
   and cranberries.Whip the cream until stiff and fold
   in. Dissolve gelatine in water as directed on package
   than fold into cheese mix. 4.When the crust is cooled,
   cut one time diagonal and fill with half of the
   cheesemix and spread the rest on top. 5.Cool well
   before serving. Translated by Brigitte Sealing,
   Cyberealm BBS 315-786-1120 .
  
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