Potato cream cake
When I came across this recipe for a potato cream cake, I just couldn't resist, it just sounded too exciting! Even though I couldn't really imagine the taste of this mixture.
The finished cake tastes really delicious and “even like real cake,” says my husband. My one son ate three pieces of it straight away, although he is usually rather picky - a real compliment for this cake!
250 g peeled potatoes
5 eggs
1/2 organic lemon
30 g chopped almonds
250 g brown sugar
currant jelly
250 ml whipping cream
Preparation
Cook the peeled potatoes in boiling water.
Then let it cool down well...
...and grate it finely.
Separate the eggs.
Mix the egg yolk with the grated potatoes.
Grate the lemon peel and then squeeze the lemon.
Thoroughly mix the lemon zest and juice with the chopped almonds and sugar into the potato mixture.
Beat the egg white until stiff and carefully fold it into the remaining dough.
...and bake at 350 °F (180 °C) upper and lower heat for about 20 minutes.
Take the cake bases out of the oven, let them cool slightly and carefully remove them from the mold (careful, the base is relatively brittle!).
Whip the cream until stiff.
Spread the first layer with the jam...
put the second floor on...
...and cover everything with the whipped cream.
Then let the finished cake soak in the fridge for at least 2 hours.
When serving, you can decorate the individual pieces with fresh currants to taste.
Bon appetit!
[Translated from here.]
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