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Potato and nut cake

updated

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Ingredients for 1 servings:

  • 6 eggs, separated
  • 450 g potatoes, cooked
  • 375 g sugar
  • 2 pinches of salt
  • 225 g semolina (soft wheat)
  • 2 pinches of baking powder
  • 2 packets of vanilla sugar
  • 150 g hazelnuts, ground
  • 200 g chocolate coating
  • 50 g hazelnuts, flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Coarsely grate the potatoes. Beat the egg whites with salt until stiff. Beat the egg yolks and sugar until frothy, then stir in the potatoes. Mix the semolina, baking powder, vanilla sugar, and nuts and fold in. Finally, fold in the stiffly beaten egg whites. Bake at 175 degrees Celsius for about 50 minutes.

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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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