Buckwheatcake

Yield:	12 Servings
Categories:	Breakfast, Ethnic

3 1/2	oz	Buchwheat Flour
3 1/2	oz	Almonds,ground
4		Egg Yolks
6	oz	Sugar
2	ts	Baking Powder
4		Egg Whites
9	oz	Cottage Cheese,pureed
12	oz	Cranberries,canned
15	oz	Heavy Creme
6	ts	Gelatine,ground

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