Had`ntorte (Buckwheat Cake)

Cream the butter with approx. 80 g powdered sugar. Gradually add the egg yolks. Beat the egg whites with the remaining powdered sugar until stiff and fold into the butter mixture. Mix Had’n flour with grated almonds and baking powder and add to the mixture (stir in gently). Butter a cake pan well, pour in the mixture and bake in a preheated oven at 170 °C for about 50 minutes. Remove and allow to cool. Cut the cake in half, fill with cranberry jam, put the top back on and sprinkle with powdered sugar. Portion and serve with whipped cream as desired.

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