Cake of Buckwheat flour

Mix the butter until smooth and creamy. Gradually add the sugar and continue mixing until well combined and almost completely dissolved. The mixture should be light, fluffy, and free of lumps before adding the eggs.

Separate the egg yolks from the egg whites and incorporate the egg yolks one at a time into the butter and sugar mixture. Add the next egg only when the previous one has been absorbed, stirring continuously: at the end you should obtain a mixture uniform, creamy and without separate liquid traces.

Sift together the buckwheat flour, the three tablespoons of flour and yeast. Distribute the mixture Add the dry ingredients by spoonfuls to the butter, sugar, and egg yolk base, mixing well after each addition. The result should be thick and smooth, with no visible pockets of flour.

Whip the egg whites to stiff peaks very firm, until lifting the whisks They will form a stable mass that holds its shape. Do not stop whipping until the mixture It won't appear compact and uniform: it will be the incorporated air that will support the structure of the cake during cooking.

Add the egg whites mounted to the mixture Mix in several batches and gently fold them in using bottom-up movements. Avoid overmixing, as this will deflate the snow. Stop mixing when the dough is smooth, soft, and free of any residual white streaks.

Butter a springform pan and dust it with flour, distributing it over the bottom and sides; shake off any excess. Pour the batter into the pan and smooth the surface without pressing it down. This will allow the cake to rise and release more easily after cooling.

Bake in preheated oven at 180°C (356°F) and bake for about ten minutes. After the indicated time, check if it's cooked by inserting a toothpick into the center: remove it when it comes out dry or with very few crumbs, without any moist batter sticking to it.

Let the cake cool completely before removing it from the pan. Once it's cool and firm enough, cut it in half crosswise with a sharp knife, using a smooth motion to obtain two discs that are as even as possible.

Fill the base generously with the jam of cranberries and reassemble the cake. Assemble the heavy cream until it reaches a firm consistency and use it to cover the surface. Garnish as desired, then serve the cake perfectly set.