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Hokkaido potato cake

updated

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido), approx. 1 kg
  • 2 large potatoes, floury
  • Salt
  • 1 pinch of nutmeg
  • 2 tbsp cream cheese, natural or herb
  • 3 m.-sized eggs
  • 2 handfuls of mountain cheese or goat cheese, grated
  • 1 serving of yeast dough

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Halve the Hokkaido squash, remove the seeds, and pre-cook in the oven at 180°C for about 30 minutes. Peel the potatoes and cook until soft. Press the pumpkin and potatoes together through a potato ricer and mix all the spices, cheese, and eggs thoroughly into the mixture until a thick, runny consistency is achieved. Roll out the yeast dough, place it on a large baking sheet, leaving a little overhang. Then pour the filling onto the dough and bake in the oven at 180°C using top/bottom heat for about 35 to 45 minutes. I like to serve it with a mixed salad.

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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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