Original Swabian potato cake

Ingredients for 1 servings:

• 250 g flour
• 15 g yeast
• 125 ml milk
• ½ tsp salt
• 50 g fat
• 750 g potatoes, cooked from the previous day
• 250 g cream cheese (40%)
• 250 ml sour cream
• 50 g butter, melted
• 1 tbsp flour
• 2 egg yolks
• 3 egg whites
• salt and pepper
• nutmeg
• 1 egg yolk
• 250 ml sweet cream
• Salt
• n. B. Butter flakes
• possibly caraway or chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

First, prepare the salted yeast dough for the base. To do this, mix the lukewarm milk with the yeast in a cup until smooth. Then, knead all ingredients in a bowl, either by hand or with a dough mixer, until a dough forms bubbles. Cover with a towel and set aside. For the topping, peel and finely grate the potatoes. I always press the potatoes through a spaetzle press. Add the quark, cream, butter, flour, and egg yolks. Season well with salt, pepper, and nutmeg. The mixture should be well salted, otherwise the cake will taste bland. Finally, beat the three egg whites until stiff and fold in. Now roll out the yeast dough thinly and place it in a round baking pan (at least 28 cm). Good old potato cake pans have a diameter of about 33 cm, so you may have some leftover dough. Spread the potato mixture over the base. For the topping, whisk the egg yolks, cream, and salt well. Pour everything over the potato mixture. Finally, scatter butter flakes over the cake. If you like, you can also sprinkle caraway seeds or fresh chives on top. Bake the cake at 200°C for 45-50 minutes. After baking, let the cake stand in the pan for a while before cutting it.