Potato, plum and brittle cake

Name: Potato, plum and brittle cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 400 g Potatoes; 7-10 Tbsp some + 100 g soft butter; 200 g Hazelnut kernels; 200 g + 4 tablespoons sugar; 5 Eggs (Gr. M); 1 package Baking Powder; 300 g Plums and prunes

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

400 g Potatoes
7-10 Tbsp some + 100 g soft butter
200 g Hazelnut kernels
200 g + 4 tablespoons sugar
5 Eggs (Gr. M)
1 package Baking Powder
300 g Plums and prunes

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Grease a springform pan (26 cm Ø). Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Drain potatoes. Peel hot, mash to puree and let cool down a bit.
2
Chop the hazelnuts. Cream 100 g butter and 200 g sugar with the whisks of the mixer. Stir in the eggs one after the other. Stir warm mashed potatoes, 100 g nuts and baking powder into the egg mixture.
3
Pour into the mould. Pre-bake in a hot oven for about 10 minutes.
4
In the meantime, wash the plums, cut them in half and stone them. Spread on the cake. Sprinkle with remaining nuts and 4 tablespoons of sugar. Bake for another 40 minutes. Remove the cake and let it cool down for about 10 minutes.
5
Carefully remove from the mould and leave to cool on a cake rack.