potato cake

Ingredients for 4 servings:

• 250 g flour
• ½ cube of yeast
• 125 ml water
• 40 g butter
• 750 g potatoes, floury
• 2 tbsp flour
• 2 tbsp butter, melted
• 2 eggs
• 100 g sour cream
• 50 g cream
• salt and pepper
• Butter, in flakes

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Swabian recipe

Boil the potatoes in their skins until tender and cook them the next day. The next day, peel the potatoes and press them through a spaetzle press or potato ricer. Then add 2 tablespoons of flour, 2 tablespoons of melted butter, 2 eggs, sour cream, and cream, and mix everything well. Season with salt and pepper. For the yeast dough, mix the yeast with lukewarm water until smooth, then add it to the flour, add a pinch of salt, and knead into a firm dough. Once that’s done, work 40g of butter into the dough, then shape the dough into a round shape and let it rise for 10 minutes. After 10 minutes, shape it into a round shape again, roll it out to about 30cm in diameter, and place it on the greased baking sheet. Let it rise for 30 minutes, then add the potato mixture. Smooth it out slightly and scatter individual flakes of butter on top, but not too much. Place the cake in the oven and bake at 180°C for 20-30 minutes. Tastes best while still warm!