Ingredients for 10 people:

10 eggs 500 g butter 500 g sugar 350 g buckwheat flour 150 g all-purpose flour 1 packet vanilla sugar Zest of 1 lemon Zest of 1 orange 1 packet baking powder

Berry Coulis: 500 g mixed berries 120 g sugar 60 ml lemon juice

For the cinnamon ice cream:

• 1 liter milk
• 300 g granulated sugar
• 500 g fresh cream
• 8 egg yolks
• 4 g stabilizer
• 10 g Cinnamon stick
• Vanilla berry

Preparation:

Boil the milk with vanilla and cinnamon. Mix the egg yolks with the sugar. Add the milk to the egg yolks and bring everything to 85°C, then lower the temperature. Strain through a sieve and churn in an ice cream maker. Add the fresh cream during churning. Remove and store in the freezer.

Cake procedure:

Whisk the butter with the sugar until smooth and fluffy. Separate the egg yolks from the whites. Sift the powders and set them aside in a bowl. Add the egg yolks one at a time to the butter and sugar mixture, and work until very soft and fluffy. Beat the egg whites until stiff peaks form and fold them into the mixture gently from bottom to top. Grease and flour the cake molds and bake in a preheated oven at 180°C for about 40 minutes. Let it cool, remove from the molds, cut in half, and fill with the berry coulis.

Coulis procedure:

In a saucepan, pour the berries, lemon juice, and sugar. Place everything on the heat and cook for a few minutes until the berries are wilted. Remove from the heat, strain, and blend until smooth. Use the coulis to garnish the cake.