Buckwheat Cake with Lingonberries and Meringue

How to make buckwheat cake with lingoberries and meringue

• Heat the oven to 180°C (160° fan)  gas 4.
• Grease a deep 23cm|9"springform cake tin and line the base with non-stick baking paper.
• Beat together the butter and sugar in a mixing bowl until light.
• Add the egg yolks and beat until pale and creamy.
• Add the buckwheat flour, baking powder, almonds, grated apple and vanilla until just combined.
• Whisk the egg whites until stiff. Gradually fold into the mixture until well combined.
• Pour into the tin and bake for about 50 minutes, until deep golden brown and a skewer inserted in the centre comes out clean.
• Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
• Slice the cake horizontally into three.

For the filling and frosting

• Put the sugar, egg whites and salt into a heatproof bowl over a pan of simmering (not boiling) water.
• Whisk until the whites are warm to the touch and the sugar has dissolved.
• Remove from the heat and whisk with an electric whisk until foamy.
• Add the cream of tartar and whisk for about 10 minutes until stiff, glossy peaks form and the mixture has cooled completely.
• Whisk in the butter, a little at a time, whisking to incorporate fully after each addition.
• Beat in vanilla. then beat for 3-5 minutes until smooth.
• Cover with cling film and set aside. 10 Invert 1 cake layer onto a plate.
• Whisk the cream until thick. Gently stir in the lingonberries jam.
• Spread half the jam cream over the cake layer.
• Place another cake layer on top and spread with the remaining jam cream.
• Place the third cake layer on top.
• Spread the frosting over the top and sides of the cake and decorate with crystallised rose petals.