Potato Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Boil the potatoes in their skins for about 20 minutes. Then remove the skin and let the potatoes cool down. Wash the lemon, dab dry and rub the peel. Halve the lemon and squeeze the juice. Separate the eggs, stir the egg yolks and sugar until creamy.

2. 2

   Add lemon juice and zest. Mix flour, baking powder and cinnamon, stir into the egg yolk mixture together with the hazelnuts and the candied lemon peel. Beat the egg white until stiff. Press the potatoes through a potato press and fold them into the dough alternating with the beaten egg whites. Grease a wreath mould (approx. 1 3/4 litre capacity) and sprinkle well with breadcrumbs. Fill the dough into the form, smooth it down and bake in a preheated oven (electric cooker 175 ° C/ gas: level 2) for about 1 hour. Leave to cool in the pan for 10 minutes, then turn out onto a cake rack and allow to cool completely. For the icing, stir icing sugar with arrack and lemon juice until smooth. Cover the cake with the icing. Halve the marzipan potatoes and press them into the still moist icing.

3. 3

   Fill the dough into the form, smooth it down and bake in a preheated oven (electric cooker 175 ° C/ gas: level 2) for about 1 hour. Leave to cool in the pan for 10 minutes, then turn out onto a cake rack and allow to cool completely. For the icing, stir icing sugar with arrack and lemon juice until smooth. Cover the cake with the icing. Halve the marzipan potatoes and press them into the still moist icing. Leave to dry for about 1 hour. Results in about 16 pieces

4. 4

   Plate: Palatine ceramics