Potato Cake with Almond Kernels

Peel potatoes and press through a press. Separate the eggs. Mix vanilla sugar, sugar, egg yolks and salt with the whisk of a hand mixer until sugar is dissolved.

Add almond kernels and potatoes. Beat egg whites until very stiff and fold into potato mixture.

Grease a 28 cm loaf pan and line with almond kernels. Pour the potato mixture into it and smooth it out.

Bake in a heated oven (electric oven: 200 °C / convection oven: 180 °C / gas: level 3) for about 75 minutes. Cool in the pan and turn out.

Crush the lemon glaze, melt it in a hot water bath and coat the cake with it. Rinse the lime, cut into thin slices and halve. Cover the cake with it.

Have fun with this fine cake!

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