Potato and nut cake
easy
90 mins
90 mins
Ingredients
- 200 g floury boiled potatoes (e.g. Leya)
- 4 Eggs (size M)
- 290 g Sugar
- 100 g Walnut kernels
- 150 g Flour
- 2 heaped Tsp baking powder
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 pinch Salt
- 2 TABLESPOONS Lemon juice
- 250 g Cherry Jam
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Aluminium foil and oil
Directions
- 1
Wash the potatoes and cook with the skin in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Let potatoes cool down. Separate 3 eggs. Beat 3 egg yolks, 1 egg and 250 g sugar for about 10 minutes with the whisk of the hand mixer until white-creamy. Press the potatoes through a potato ricer.
- 2
Finely grind 75 g walnuts. Mix flour, baking powder, walnuts and lemon peel and stir into the egg cream. Beat 3 egg whites with salt until very stiff, fold in with the potatoes. Fill the mixture into a greased springform pan with breadcrumbs and a tube bottom (26 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cool down for 10 minutes on a cake rack. Remove from the tin and allow to cool. Caramelise 40 g sugar in a pan until golden. Add lemon juice and 50 ml warm water (caution: hot steam !!!) and boil down like a syrup. Add 25 g walnuts and mix with the syrup. Put the walnuts on a piece of aluminium foil coated with a little oil and let it cool down. Cut the cake in half horizontally.
- 3
Caramelise 40 g sugar in a pan until golden. Add lemon juice and 50 ml warm water (caution: hot steam !!!) and boil down like a syrup. Add 25 g walnuts and mix with the syrup. Put the walnuts on a piece of aluminium foil coated with a little oil and let it cool down. Cut the cake in half horizontally. Stir the jam until smooth and spread it on the bottom ring. Place the upper wreath on top. Dust the cake with icing sugar and decorate with caramelized walnuts
Nutrition Facts
180 kcal
31 g
5 g
3 g
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