Potatoes with sauerkraut filling
DIFFICULTY
easy
easy
RATING
COOK TIME
55 mins
55 mins
TOTAL TIME
55 mins
55 mins
Ingredients
Servings:
4
- 8 large potatoes (about 200 g each)
- 7-10 Tbsp Salt
- 1 red pepper
- 1 tin(s) (550 g; part weight 520 g) Sauerkraut
- 1 collar Thyme
- 2 discs (10 g each) Breakfast bacon (Bacon)
- 200 g ripened cream
- 7-10 Tbsp Cayenne pepper
Directions
- 1
Put in a cool place for about 2 hours. Whip the cream until stiff. Gradually add the sugar. Remove the cake from the edge of the springform pan. Dust the surface evenly with cocoa. Pour the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.
Nutrition Facts
KCAL
330 kcal
330 kcal
CARBS
52 g
52 g
FATS
8 g
8 g
PROTEINS
11 g
11 g
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