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Potato and hazelnut cake

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Ingredients for 1 servings:

  • 500 g potatoes
  • 1 lemon(s), untreated
  • 6 eggs
  • 200 g sugar
  • 2 packets of vanilla sugar
  • 100 g hazelnuts, chopped
  • 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil potatoes, peel skins, and let cool. Grate potatoes using the fine side of a grater. Squeeze lemon and zest. Separate eggs. Beat egg whites until stiff peaks form, then add sugar and vanilla sugar. Add lemon juice. Stir in egg yolks. Fold in potatoes, hazelnuts, and lemon zest. Pour into a (greased) springform pan (26 cm diameter). Bake at 175°C for about 1 hour. Let cool and dust with powdered sugar. Tip: It tastes great with whipped cream!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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