Buckwheat Legumina
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Buckwheat legumina (a light, baked dessert pudding common in historical Central European cuisine) is a variation of the Chiffon Cake. It gets its name from its light, airy texture, which is reminiscent of fine, delicate fabric.
The inventor of this recipe is considered to be Harry Baker. His 1927 recipe was kept secret for twenty years, before Harry eventually sold it to General Mills. In 1940, that same company marketed it as the first new cake in 100 years, renaming it the Chiffon Cake. Ever since, March 29th has been celebrated as National Chiffon Cake Day.
Today, a great many variations of this cake can be found — and we would love to share one of them with you. Simple, quick, and absolutely delicious!
Ingredients
- 6 eggs
- 150 g sugar
- 120 g buckwheat flour
Preparation
- Cream the egg yolks with the sugar until well combined.
- Beat the egg whites to stiff peaks, then gently fold them into the yolk mixture.
- Gradually add the buckwheat flour to the mixture, folding in carefully.
- Pour into a greased cake tin.
- Bake at 180° for 30–35 minutes.
- Allow to cool completely before removing from the tin.
- Serve, to your taste, with sweetened whipped sour cream, pastry cream, jam, yogurt, or a shodo /recipes/shodo-chaudeau/ (a warm egg-yolk sauce, similar to a sabayon)
