Creamy and healthy vanilla filling between two layers of fluffy cakes of whole wheat flour and buckwheat
Preheat the oven to 190°C
In a large bowl beat all the wet ingredients of the cake including the sugar. In another mix the flours and the baking powder.
Gradually add the dry mixture to the bowl with the wet mixture, while stirring. Once all well integrated, divide the mixture in 3 molds of 18cm in diameter with parchment paper and bake for 20-25 minutes or until when inserting a stick in each of the cakes it will come out dry.
Process the beans until you get a hummus consistency. Add the rest of the ingredients and mix or process until everything is well integrated and you have a thick and creamy cream. Let it cool for half an hour
Divide the filling in two equal parts and assemble the cake, keep it in the refrigerator until 10 minutes before eating.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
** You can replace it with buckwheat flour for a gluten-free version, the result is not affected