Sunken apricot cake with potatoes
easy
60 mins
60 mins
Ingredients
- 400 g Potatoes
- 1 can(s) (850 ml) Apricots
- 7 Eggs (size M)
- 250 g Honey
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 150 g ground almonds (without skin)
- 50 g Breadcrumbs
- 3 TSP Baking Powder
- 7-10 Tbsp Salt
- 30 g flaked almonds
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Grate potatoes finely and let them cool down. Meanwhile drain the apricots and dab dry. Separate the eggs.
- 2
Put the egg whites in a cool place. Mix egg yolk, 225 g honey, lemon peel and lemon juice for about 5 minutes with the whisk of the hand mixer until creamy. Stir in grated potatoes, ground almonds, breadcrumbs and baking powder. Beat the egg white with 1 pinch of salt until stiff and carefully fold in. Grease the fat pan (32 x 38 cm) of the oven and dust with breadcrumbs. Fill in the dough, smooth it down and spread apricots on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out, glaze the apricots with the remaining 25 g honey and let them cool down. Roast almond flakes in a pan without fat until golden brown.
- 3
Fill in the dough, smooth it down and spread apricots on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out, glaze the apricots with the remaining 25 g honey and let them cool down. Roast almond flakes in a pan without fat until golden brown. Sprinkle the cake with it and cut into pieces. Whipped cream tastes good with it
- 4
Waiting time approx. 1 hour
Nutrition Facts
140 kcal
17 g
6 g
4 g
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