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Grandma's potato cake with elderberry jam

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Ingredients for 1 servings:

  • 350 g jacket potatoes, from the previous day
  • 3 eggs
  • 150 g sugar
  • 1 lemon(s)
  • ½ jar jam, elderberry
  • 1 tbsp orange juice
  • Butter and breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel, grate, or press cooked potatoes through a potato ricer. Separate the eggs, beat the yolks with sugar until frothy, and beat the egg whites until stiff. Zest the lemon, squeeze the juice, and mix with the potatoes and the other ingredients. Fold in the beaten egg whites and pour the batter into a greased and breadcrumb-coated springform pan. Bake in the preheated oven for about 50 minutes. Remove the cake from the pan, turn it over, and let it cool. Combine the elderberry jam and orange juice and spread over the cooled cake.

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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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