The Buckwheat drip cake is one of my favourite cakes because every time I bake it, it allows me to perfectly express my mood in both the filling and the decorations. For this reason, I often end up choosing it as a gift for people I love on special occasions.

So I decided to bake this cake, which I had prepared for my granddaughter Bianca’s first birthday, also for my family on Valentine’s Day. A way of shouting out loud all the love I have for them!

Enjoy this sweet cuddle and for more Valentine’s Day’s ideas, have a look at these chocolate treats !

Buckwheat drip cake

27g carbohydrates per 100g of filled cake, without decorations

Ingredients for 2 cakes of 20cm diameter

  • 170g almonds, peeled
  • 135g sugar
  • 135 g butter
  • 100g buckwheat flour mix, brand Petra 5**
  • 70g corn starch*
  • 4 eggs
  • 15g sprouted buckwheat flour*
  • 16g baking powder*
  • a bit of vanilla from the pod

Ingredients for filling and coating

  • 450g sheep’s milk ricotta cheese
  • 150g icing sugar* or sweetener*
  • a bit of vanilla from the pod
  • 400ml fresh cream

Ingredients for the chocolate coating

  • 100g dark chocolate*
  • 75ml fresh cream

Ingredients for decorating

  • 125g berries
  • 50g currants
  • chocolate decorations*, sugared almonds*, flowers and other decorations made of fabric or sugar etc.

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of cakes

  1. Prepare the cakes. Grind the peeled almonds in a food processor until you obtain a flour; place it in a bowl with the Petra buckwheat flour, corn starch, sprouted buckwheat flour, vanilla and baking powder, gradually adding the soft butter.
  2. In a food processor, blend the 6 egg yolks with the sugar until frothy, incorporate the flour and butter mixture and mix well, gradually adding the beaten egg whites.
  3. Pour the mixture into 2 baking tins of 20cm diameter covered with wet and squeezed parchment paper and bake in a static oven preheated to 170°C for about 30 minutes. If you do not like buckwheat, follow this recipe for the cakes Grandma’s doughnut.

Preparation of creams and drip cake assembly

  1. Meanwhile, prepare the cream for the filling by stirring ricotta cheese, icing sugar and a bit of vanilla. Separately, whip the cream until frothy. Then add it to the ricotta mixture and fold it in gently.
  2. When the two cakes are completely cold, cut each horizontally into two discs. Transfer the first disc to the serving dish and cover it with plenty of cream. Then lay in a second disc and another layer of cream, applying light pressure on each. Use the same cream, in abundance, for covering top and sides. Put the cake in the refrigerator.
  3. Prepare the chocolate coating. Coarsely chop the chocolate. Put the cream in the saucepan, and when about to boil,  remove from the heat and pour the chocolate in it. Stir until smooth. Once the chocolate has cooled, take the cake out of the fridge.
  4. Using a teaspoon, spread the chocolate coating over the edges of the cake so that the chocolate drips. Start with a small piece of cake to check the texture of the coating (if it drips too quickly, let it cool for a few more minutes, if it is too thick, warm it up slightly). Once the desired degree of dripping is achieved, spread the icing over the surface of the disc.
  5. Wash and dry the berries, dip the tips of the strawberries (if you have them) in the chocolate, then lay the fruit on the cake using your imagination to decorate it. Place in the refrigerator for at least 2 hours.
Dripcake al saraceno senza glutine

Gluten-free Buckwheat drip cake