Potato and bacon cake with parsley

Ingredients for 1 servings:

• 750 g potatoes, mainly waxy
• 2 tsp salt
• 100 g butter
• 21 g fresh yeast
• 1 tsp sugar
• 100 ml milk, lukewarm
• 300 g flour
• 4 eggs
• 100 ml buttermilk
• 200 g crème fraîche
• 1 pinch of pepper
• 1 pinch of salt
• Flour for the work surface
• Fat for the mold
• 25 g almonds, ground
• 150 g raw ham
• 1 bunch of parsley

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 10 minutes

sophisticated, for a 26cm springform pan

Wash the potatoes and boil in salted water for about 25 minutes until soft. Meanwhile, melt 80g of butter. Crumble the yeast, dissolve it in the lukewarm milk with the sugar and the melted butter, and let it sit for 15 minutes. Mix the flour with 1 teaspoon of salt, pour in the yeast milk, and knead everything into a smooth dough. Let it rise in a warm place for about 50 minutes. Drain the potatoes, peel them, and press them through a ricer. Wash the parsley, shake dry, and roughly chop it. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the egg yolks, buttermilk, crème fraîche, parsley (reserve 1 tablespoon for sprinkling), and potatoes until smooth, season with salt and pepper. Fold in the egg whites. Preheat oven to 180°C (fan). Roll out the yeast dough on a floured surface. Grease a 26cm springform pan and sprinkle with the ground almonds. Place the dough in the pan, pour in the potato mixture, and smooth it out. Cut the raw ham into strips and arrange it on top. Sprinkle the remaining 20g of butter on top. Place in the preheated oven and bake for about 50 minutes. Sprinkle the finished cake with the remaining parsley. Remove from the pan to a cake plate, slice, and enjoy. Serve with a salad.