potato cake

Ingredients for 1 servings:

• 375 g jacket potatoes (from the previous day), coarsely grated
• 4 egg yolks
• 300 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 100 g hazelnuts, ground
• 150 g semolina
• 1 pinch of baking powder
• 4 egg whites
• Margarine, for greasing the mold
• semolina, for sprinkling the mold
• 200 g semi-sweet chocolate

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Whisk the egg yolks, sugar, salt, and vanilla sugar until frothy. Add the potatoes and stir for 5 minutes. Combine the hazelnuts, semolina, and baking powder, then gradually fold into the potato mixture. Beat the egg whites until stiff peaks form and fold in. Grease a springform pan, sprinkle with semolina, pour in the batter, and bake in a preheated oven at 175-200°C for 50 to 60 minutes. Crumble the chocolate, pour hot water over it, and let stand for a while. Drain off all but 2 tablespoons of the water and stir the mixture until smooth. Cover the cooled cake with the icing.