Potato and nut cake

Name: Potato and nut cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 400 g Potatoes; 4 Eggs (size M); 250 g Sugar; 100 g Flour; 1 TEASPOON Baking Powder; 125 g ground hazelnuts; 2 TEASPOONS Cinnamon; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Cherry Jam; 150 g Icing sugar; 1 TABLESPOON Lemon juice; 50 g Hazelnut kernels; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 1

400 g Potatoes
4 Eggs (size M)
250 g Sugar
100 g Flour
1 TEASPOON Baking Powder
125 g ground hazelnuts
2 TEASPOONS Cinnamon
7-10 Tbsp grated rind of 1 untreated lemon
100 g Cherry Jam
150 g Icing sugar
1 TABLESPOON Lemon juice
50 g Hazelnut kernels
7-10 Tbsp Fat and breadcrumbs

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 the potatoes cool down. Separate eggs. Beat egg yolk and sugar for about 15 minutes until white-creamy.
2
Press the potatoes through a potato ricer. Beat 3 egg whites until very stiff. Mix flour, baking powder, hazelnuts, 1 teaspoon cinnamon and lemon peel and stir into the egg yolk mixture. Fold in potatoes and beaten egg white.
3
Pour the mixture into a greased and breadcrumbed springform pan (24 cm Ø), smooth it down and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes. Remove from the baking tin and let it cool down.
4
Cut through once, spread the lower bottom with the jam and put back together again. Stir icing sugar with the remaining egg white and lemon juice until smooth. Spread the cake with it. Coarsely chop the hazelnut kernels and sprinkle over the still moist icing.
5
Dust with the remaining cinnamon. Results in about 12 pieces.