Add 7—8 dl (1¼–1⅖ pt or 3—3½ U.S. cups) of lukewarm salted water to 1 kg (2¼ lb) buckwheat flour and work to a firm paste. Place the paste into a tall saucepan and press it down evenly then bake it in a hot oven for approximately 2 hours.
Remove from the oven, cut off the crust from the top and scoop out the inside without getting any of the outer crust into the mixture.
Work 100 g (3½ oz) butter into this Kache then allow it to cool under pressure in a layer of approximately 1 cm (⅖ in) thickness. Cut into 3 cm (1 in) rounds using a plain cutter, fry in clarified butter to a light brown colour and arrange in dishes or on a serviette.