Potato Baumkuchen

Ingredients for 4 servings:

• 6 large potatoes, waxy
• 4 eggs
• tsp turmeric
• 40 g flour
• 60 g starch flour
• 60 g butter, soft
• nutmeg
• salt and pepper
• tbsp, levelled butter and oil for frying

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

Bring the potatoes to a boil in salted water and simmer for about 20 minutes. In the meantime, separate the eggs and beat the egg whites with a pinch of salt until stiff peaks. Mix the softened butter with the turmeric, then gradually whisk in the egg yolks, one at a time. Mix the flour with the cornstarch, whisk into the egg and butter mixture and mix everything until really smooth. Drain the potatoes and press them through the ricer while they are still hot. I only cut them once in half and place them cut-side down in the ricer and then press them through. The skins then stay in the ricer and can be easily removed. Press the pressed potatoes through the ricer again – IMPORTANT! Now mix the egg mixture thoroughly with the potatoes and season the mixture generously with salt, pepper and nutmeg. Stir one-third of the beaten egg whites into the potato mixture and carefully fold in the remaining egg whites. Line a shallow ovenproof dish with baking paper. To do this, crumple the baking paper, wet it thoroughly under cold running water, and squeeze it firmly so that the baking paper conforms to the dish perfectly. Set the oven grill to 230°C. Pour about 3-4 tablespoons of the potato mixture into the dish, smooth it out, and then place it on the second rack from the bottom of the oven under the grill for about 6-8 minutes – the surface should be nicely browned. Then remove the dish from the oven, pour another 2-4 tablespoons of the potato mixture onto the cake, and return it to the oven for another 6-8 minutes. Repeat this process until all the mixture is used up. When the cake is done, let it cool completely in the dish. Remove the cake from the dish, remove the baking paper, and cut it into diamond shapes. Heat a little butter with a tablespoon of oil in a pan and fry the Baumkuchen diamond shapes for about 2 minutes on each side. I served them with beef roulades today.