Sheet cake "Heaven and Earth" with apples and potatoes

Ingredients for 1 servings:

• 100 g butter, soft
• 200 g sugar
• 100 g milk
• 1 packet of vanilla sugar
• 700 g potatoes, mainly waxy, raw
• 700 g apples, slightly sour
• 5 large eggs or 6 m.-sized
• 350 g wheat flour or spelt flour, preferably type 1050
• 1 packet of baking powder
• 1 packet of vanilla pudding powder
• 1 pinch of salt
• 50 g almond slivers or almond flakes
• n. B. Sugar for sprinkling
• 1 tbsp lemon juice, if desired
• optional spice(s) of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

If the butter needs to be warmed slightly, it’s best to prepare everything in a large saucepan. Combine the butter, milk, eggs, and vanilla sugar. Coarsely grate the washed and peeled potatoes and fold them in immediately to prevent them from browning. Wash the apples, core them, and coarsely grate them, then fold them in immediately. For organic apples, the peel can also be used. Then stir the eggs into the mixture. Finally, add the flour, baking powder, custard powder, salt, and any desired spices. Line a deep baking tray (or drip tray) with baking paper. The mixture should be so smooth and thick that it can be poured onto the baking tray. Now sprinkle the almond flakes and the extra sugar over the mixture; this will give it a delicious crust at the end of the baking time—it can also be done without, of course. Bake at 160°C (fan oven, no preheating) for about 45 minutes. It’s best to bake the cake a little longer, but not at too high a temperature. For a nice browning, set the oven a little hotter for the last 5-10 minutes, keeping an eye on it. Tips: Cinnamon, a pinch of ginger, and a pinch of cloves give the cake a Christmassy touch. Bitter almond oil gives it a more marzipan flavor, while grated lemon zest makes it fresher and fruitier. I could also imagine it with desiccated coconut, or with raisins for raisin lovers. With a little sugar, more salt, and some extra pepper and nutmeg, it’s a tangy addition to the main course, perhaps with cheese. Bake 1/4 of the recipe in a springform pan as a cake (with applesauce, cream, and chocolate shavings). I also wouldn’t hesitate to use up leftovers like mashed potatoes or apple compote. This cake is also digestible warm from the baking sheet, keeps well in the refrigerator, and freezes perfectly!