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Buckwheat cake with pudding and blueberries
Number of servings: 12
Ingredients
- Buckwheat flour –
- Acorn flour –
- Eggs –
- Baking soda –
- Xylitol –
- Natural yogurt –
- Vanilla pudding –
- Blueberries –
Cooking instructions
- Mix all the ingredients to form a smooth mass, then transfer it to a mold. Bake at 180 degrees for 50 minutes.
- Let the cake cool down.
- Hollow around 1 cm of cake from the top leaving a bit on the side.
- Prepare pudding, let it chill a bit, then pour it on the cake.
- Arrange blueberries on top.
- Magda -
